Best 2 Yellow Squash And Corn Saute Recipes
Yellow squash and corn are two summer vegetables that are at their peak in the late summer and early fall. They are both mild-flavored and versatile, making them a great addition to a variety of dishes. Sautéing is a quick and easy way to cook yellow squash and corn, and it allows the vegetables to retain their vibrant color and flavor. Whether you are looking for a simple side dish or a main course, a yellow squash and corn sauté is a delicious and healthy option.
Here are our top 2 tried and tested recipes!
YELLOW SQUASH AND CORN SAUTE
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
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.
YELLOW SQUASH AND CORN SAUTE
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
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
Tips:
- Choose fresh and tender yellow squash and corn. Look for squash that is firm and has a deep yellow color. Avoid squash that is bruised or has soft spots. Corn should be plump and have a bright yellow color. Avoid corn that is dry or has brown kernels.
- Cut the squash and corn into uniform pieces. This will help them cook evenly. If the squash and corn are different sizes, the smaller pieces will cook faster than the larger pieces.
- Heat a large skillet over medium heat. Add the olive oil and swirl to coat the pan. Once the oil is shimmering, add the squash and corn. Cook, stirring occasionally, until the squash is tender and the corn is browned.
- Add the onion, garlic, and bell pepper. Cook, stirring occasionally, until the vegetables are softened.
- Stir in the tomatoes, chili powder, cumin, and salt. Bring to a simmer and cook for 10 minutes, or until the tomatoes have softened.
- Stir in the cilantro and serve. Yellow squash and corn sauté can be served as a side dish or as a main course. It is also a great addition to tacos, burritos, and quesadillas.
Conclusion:
Yellow squash and corn sauté is a quick and easy dish that is packed with flavor. It is a great way to use up fresh summer vegetables. This dish is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. Whether you are looking for a side dish or a main course, yellow squash and corn sauté is a delicious and healthy option.
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