Best 10 Squash And Sweet Corn With Coriander Recipes

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Squash and sweet corn with coriander is a vibrant and flavorful dish that combines the natural sweetness of these vegetables with the aromatic freshness of coriander. This summertime staple can be enjoyed as a side dish or main course, and is a great way to use up any leftover vegetables you may have. With its simple yet delicious ingredients, this recipe is sure to become a favorite in your kitchen.

Here are our top 10 tried and tested recipes!

YELLOW SQUASH AND CORN SAUTE



Yellow Squash and Corn Saute image

This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.

Provided by AuntE

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 35m

Yield 8

Number Of Ingredients 6

2 ears corn, husked and cleaned
2 yellow squash, diced
½ cup water
2 tablespoons butter, or more to taste
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
  • Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
  • Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g

SQUASH AND SWEET CORN WITH CORIANDER



Squash And Sweet Corn With Coriander image

Provided by Leslie Land

Categories     easy, side dish

Time 40m

Yield Two main-dish servings; four to six side-dish servings

Number Of Ingredients 5

2 pounds small (4- to 7-inch by 1-inch) yellow crookneck squash, cut in thin rounds, about 5 cups prepared
4 or 5 ears tender corn, enough to make at least 3 1/2 cups prepared
1/4 cup heavy cream or creme fraiche, not ultrapasteurized
1/4 cup coarsely chopped fresh coriander
Tiny pinch of salt

Steps:

  • Put a half cup of water in a large, heavy, non-reactive saucepan and bring to a boil. Add the squash, cover the pan, lower heat to low-medium and cook, stirring occasionally, until the squash is more or less falling apart and all the water has cooked away, about 20 minutes. If necessary, uncover the pan and raise the heat near the end of the cooking so there is no free water.
  • While the squash is cooking, cut the corn kernels from the cobs, keeping the knife perpendicular so only the tips are removed. Then scrape the cobs with the back of the knife to get all the juice and kernel hearts.
  • When the squash is ready, stir in the corn and cream. Cook, stirring often, for about three minutes, just long enough to heat everything through. Add the coriander, taste and add the merest smidgen of salt if you think it's necessary. Serve at once.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 6 grams, Carbohydrate 61 grams, Fat 15 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 128 milligrams, Sugar 28 grams, TransFat 0 grams

CORN, SQUASH AND CHILE TRADITIONAL SIDE DISH



Corn, Squash and Chile Traditional Side Dish image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

6 ears white corn
4 fresh green chiles
3 medium green zucchini squash
3 tablespoons olive oil
2 tablespoons butter
1 clove garlic, crushed
Salt

Steps:

  • Cut the corn off the ears. Slice chiles and chop. Slice and cube the zucchini. In a hot skillet heat olive oil. As soon as you see a small stream of smoke from the skillet, add corn, chiles, and zucchini. Saute the vegetables until tender, but still al dente. Add the butter and garlic and toss to combine. Season with salt, to taste.

BUTTERNUT SQUASH AND CORN CHOWDER



Butternut Squash and Corn Chowder image

Categories     Soup/Stew     Vegetable     Appetizer     Vegetarian     High Fiber     Dinner     Lunch     Corn     Butternut Squash     Fall     Clove     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 13

2 1-pound butternut squash, peeled, halved lengthwise
7 1/2 cups (or more) water
1 tablespoon salt
1/2 teaspoon plus 3 tablespoons olive oil
2 cups chopped onion
2 cups frozen corn kernels
2 teaspoons chopped garlic
1 teaspoon ground coriander
3/4 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 large potato, peeled, cut into 1/2-inch pieces

Steps:

  • Preheat oven to 400°F. Using spoon, scrape out seeds from squash; reserve squash seeds. Combine 1 1/2 cups water, squash seeds and 1 tablespoon salt in small saucepan. Bring to boil. Strain seeds; rinse under cold water to remove any squash pieces from seeds. Pat seeds dry with paper towel. Toss seeds with 1/2 teaspoon oil in small bowl. Sprinkle with salt. Transfer to baking sheet. Place squash on baking sheet. Brush with 1 tablespoon oil. Roast seeds until toasted, about 6 minutes. Roast squash until tender and lightly browned, turning once, about 45 minutes. Cut squash into 3/4-inch pieces.
  • Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, 1 1/3 cups corn, garlic, coriander, cardamom, cumin, cayenne and cloves; sauté until onions are tender, about 8 minutes. Add squash and 6 cups water. Bring to boil. Reduce heat; simmer 30 minutes.
  • Working in batches, puree chowder in processor until smooth. Return chowder to same pot. Bring to boil. Reduce heat. Add potato and remaining 2/3 cup corn kernels; simmer until potato is cooked through, thinning chowder with more water if necessary, about 12 minutes. Season with salt and pepper. Spoon chowder into bowls. Garnish with toasted squash seeds and serve.

GARLICKY SUMMER SQUASH AND FRESH CORN



Garlicky Summer Squash and Fresh Corn image

A delicious and different way serve two favorite summer vegetables, squash and corn!

Provided by Mindy

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
½ yellow onion, sliced
4 cloves garlic, minced
½ cup vegetable broth
1 ear corn, kernels cut from cob
2 cups sliced yellow squash
2 cups sliced zucchini
1 tablespoon chopped fresh parsley
2 tablespoons butter
salt and pepper to taste

Steps:

  • Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
  • Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 8 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 74 mg, Sugar 1.9 g

YELLOW SQUASH AND CORN SAUTE



Yellow Squash and Corn Saute image

Received this from another on line recipe site and loved the summery, bright flavors, ease of making and attractive presentation. I did add sweet onion and sweet peppers to the mix but posting as it was listed. Thinking it might also be good placed in a casserole dish, covered w/cheese and heated in the oven (just a thought)

Provided by Bonnie G 2

Categories     Corn

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

2 ears corn, husked and cleaned
2 yellow squash, diced
1/2 cup water
2 tablespoons butter (to taste)
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Place corn into large pot and cover with salted water, bring to boil.
  • Reduce heat to medium-low and simmer until tender, 10 to 15 minutes.
  • Drain and cool corn.
  • Cut corn off the cobs.
  • Place squash into a skillet and add water.
  • Cook suash over medium heat until tender, 5- to 10 minutes.
  • Drain any excess water fromskillet.
  • Stir corn butter parsley salt and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

SQUASH & RICOTTA WRAPS WITH CORIANDER SALSA



Squash & ricotta wraps with coriander salsa image

The combination of sweet squash, creamy ricotta and a zingy salsa creates a flavour-packed supper

Provided by Emma Lewis

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 8

½ squash , peeled and cut into thin slices
1 tsp cumin
3 tbsp vegetable oil
1 green chilli , deseeded, finely chopped
handful coriander leaves, chopped
zest and juice 1 lime
4 soft wheat tortillas
100g ricotta

Steps:

  • Toss together the squash, cumin and 2 tbsp oil in a bowl and season well. Cook on a hot griddle for 3-5 mins on each side until lightly charred and soft.
  • Mix together the chilli, coriander, lime zest and a squeeze of juice with the remaining tbsp oil to make a salsa. Toast the tortillas on the griddle for 30 secs on each side. Fold them in half, then halve again to make a pocket. Place some squash slices inside and dollop over some ricotta. Drizzle with the salsa and serve straight away.

Nutrition Facts : Calories 549 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 2.68 milligram of sodium

YELLOW SUMMER SQUASH AND CORN SOUP



Yellow Summer Squash and Corn Soup image

Categories     Soup/Stew     Blender     Vegetable     Appetizer     Quick & Easy     High Fiber     Corn     Squash     Summer     Jalapeño     Yellow Squash     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 9

1 pound yellow summer squash
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalapeño chile
1 tablespoon olive oil
1/4 teaspoon ground cumin
2 1/2 cups water
Garnish: corn kernels, chopped fresh jalapeño chiles, fresh cilantro leaves, sour cream, and thinly sliced yellow summer squash

Steps:

  • Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.
  • In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.

GEM SQUASH AND SWEET CORN



Gem Squash and Sweet Corn image

In South Africa we braai instead of barbeque, but it "boils" down to the same method. We prefer an open fire to a barbeque kettle but this recipe will work equally well which ever method is being used. This is a quick way of adding vegetables to your braai and so easy that the kids love to do this as part of their duties.

Provided by Hetta

Categories     Corn

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

4 squash
1 (410 g) can sweet corn
20 g cheese, grated
5 ml butter
5 ml garlic, crushed

Steps:

  • Cut off the top third section of each gem sqaush. Keep the lid to replace later.
  • Remove all the pips with a teaspoon.
  • Fill eash gem sqaush with sweet corn, clump of butter, garlic and grated cheese.
  • Replace the lid and wrap each gem sqaush with foil.
  • Place in coals.
  • The squashes are ready when soft at touch.

Nutrition Facts : Calories 145.6, Fat 3.8, SaturatedFat 1.6, Cholesterol 5.7, Sodium 74.5, Carbohydrate 26.7, Fiber 4.9, Sugar 7.6, Protein 6.7

CORN 'N' SQUASH QUESADILLAS



Corn 'n' Squash Quesadillas image

Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 12

2 medium ears sweet corn, husks removed
2 medium yellow summer squash, halved lengthwise
1/2 small sweet onion, cut into 1/4-inch slices
1 to 2 jalapeno peppers
1 tablespoon minced fresh basil
1-1/2 teaspoons minced fresh oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
6 flour tortillas (8 inches), warmed
1 cup shredded Monterey Jack cheese
1 tablespoon canola oil

Steps:

  • Grill corn, covered, over medium heat for 10 minutes; turn. Place the squash, onion and jalapenos on grill; cover and cook for 5-6 minutes on each side. When vegetables are cool enough to handle, remove corn from the cobs, chop the squash and onion, and seed and chop the jalapenos. Place in a large bowl., Stir in the basil, oregano, garlic, salt and cumin. Place 1/2 cup filling on 1 side of each tortilla; sprinkle with cheese. Fold tortillas over filling. In a large cast-iron skillet or griddle, cook quesadillas in oil over medium heat until heated through, 1-2 minutes on each side. Cut into wedges.

Nutrition Facts : Calories 301 calories, Fat 12g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 454mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

Tips:

  • For the best flavor, use fresh, young squash and sweet corn. If you can't find fresh corn, frozen or canned corn will also work.
  • To save time, you can microwave the squash and corn before sautéing them. Just be sure to drain them well before adding them to the pan.
  • If you don't have coriander, you can substitute another fresh herb, such as parsley, basil, or cilantro.
  • Serve the squash and corn as a side dish or as a main course with rice or quinoa.

Conclusion:

This squash and sweet corn recipe is a delicious and easy way to enjoy these summer vegetables. The fresh herbs and spices add a bright and flavorful touch, and the dish can be served as a side dish or as a main course. Whether you're looking for a quick and easy weeknight dinner or a side dish for a special occasion, this recipe is sure to please.

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