Best 2 Summer Squash And Corn Saute Recipes

Summer squash and corn are two of the most iconic vegetables of the season, and they come together beautifully in this simple yet flavorful sauté. With just a few pantry staples, you can have a delicious and healthy side dish or main course on the table in under 30 minutes. Whether you're looking for a quick and easy weeknight meal or a dish to impress your guests, this summer squash and corn sauté is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

SUMMER SQUASH AND CORN SAUTE'

Summer Squash and Corn Saute' image

Make and share this Summer Squash and Corn Saute' recipe from Food.com.

Provided by Crabbycakes

Categories Corn

Time 26m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
2 teaspoons cumin seeds
2 cups frozen whole kernel corn
1 cup sliced onion
3 cloves garlic, minced
2 cups diagonally cut zucchini, diagonally cut 1/4 inch (about 3/4 of a pound)
2 cups yellow squash, diagonally cut 1/4 inch (about 3/4 lb)
1 (4 1/2 ounce) can chopped green chilies
2 tablespoons chopped fresh cilantro
1/2 cup monterey jack cheese, shredded (2 oz)

Steps:

Heat olive oil in a large nonstick skillet over medium-high heat, and cook the cumin seeds for 30 seconds or until toasted, stirring frequently.
Add the corn, sliced onion, and minced garlic, and saute for 5 minutes or until lightly browned.
Add the zucchini, yellow squash, green chiles, and 1/2 tsp salt, and saute' for 6 minutes or until tender.
Stir in the cilantro.
Remove from heat, and sprinkle cheese.
Cover and let stand for 5 minutes until the cheese melts.

SUMMER SQUASH AND CORN SAUTE

Summer Squash and Corn Saute image

This is another recipe from Vegetarian Express--just in time to use up more squash. I may make this by the weekend. We don't have a garden, but were given some squash. But, I need fresh tomatoes. However, I think I have some canned tomatoes, which would do in a pinch. But, nothing beats fresh garden tomatoes! You could also use...

Provided by Sharon Colyer

Categories Vegetables

Time 45m

Number Of Ingredients 8

Ingredients

1 Tbsp olive oil
2 Tbsp water
2 clove garlic, minced
2 medium yellow summer squashes, quartered lengthwise and sliced 1/4 inch thick
1 lb bag thawed frozen corn kernels (may use fresh)
2 medium ripe tomatoes, diced
2-3 scallions (green onions), minced
salt and freshly ground pepper, to taste

Steps:

1. Heat the oil and water, in a large skillet. Add the garlic and squash and sauté over medium-high heat, until squash is tender-crisp, about 5-7 minutes.
2. Add the remaining ingredients and sauté 5-7 minutes more, or until the tomatoes are slightly softened and the mixture is heated through.

Tips:

Choose fresh, young summer squash and corn for the best flavor.
If you don't have fresh corn, you can use frozen or canned corn.
If you don't have heavy cream, you can use milk or half and half.
Add a pinch of cayenne pepper for a little spice.
Garnish with fresh herbs like basil, thyme, or chives.

Conclusion:

This summer squash and corn sauté is a quick and easy side dish that's perfect for summer gatherings. It's also a great way to use up fresh vegetables from your garden. The squash and corn are cooked until tender and slightly caramelized, and the heavy cream adds a rich, creamy flavor. Serve this sauté with grilled chicken, fish, or steak, or as a vegetarian main course.

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