Cornwithsquash Recipes

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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

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

CORN WITH SQUASH



Corn With Squash image

This is a delicious side dish,especiallly for summer when you can get corn fresh off the cob. But frozen corn makes it possible to have this just anytime. You will want to use young tender summer squash. Even winter squash will work if it is young and tender. Recipe is from Saveur magazine. Elena Areliano contributed the recipe and she uses a squash known as Mexican squash (calabaza mexicana). It is a round green summer squash.

Provided by Lorraine of AZ

Categories     Corn

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 small squash (trimmed and tender)
4 tablespoons olive oil
1 small yellow onion (peeled and chopped)
3 cups corn kernels (from about 3 ears shucked corn)
4 sprigs fresh parsley

Steps:

  • Cut squash in half lengthwise; then cut crosswise into slices. Set aside.
  • Heat oil in a large skillet. Add chopped onion and cook, stirring frequently, until soft 2-3 minutes. Add sliced squash and cook, stirring often, until just soft, 6-8 minutes. Add corn and cook, stirring often, until soft, about 5 minutes.
  • Chop the leaves of the parsley and add. Season to taste with salt and pepper.

Nutrition Facts : Calories 358.7, Fat 15.6, SaturatedFat 2.2, Sodium 10.7, Carbohydrate 56.2, Fiber 7.2, Sugar 2.7, Protein 8.8

CORN WITH SQUASH



Corn With Squash image

Posted for Zaar World Tour 2005. My BF made this dish tonight, with the freshest zucchini and corn on the cob, it was delightful. He reduced the oil from 4 tablespoons to 1, and sprinkled liberally with pepper and omitted the parsley. Simple preparation, outstanding results. From a special issue of Saveur, the best of Tex-Mex Cooking.

Provided by Kumquat the Cats fr

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

3 small squash, tender, trimmed
1 tablespoon olive oil
1 small yellow onion, peeled and chopped
3 cups corn kernels (fresh, from about 3 ears)
4 sprigs fresh parsley, chopped (optional)
salt & freshly ground black pepper, to taste

Steps:

  • Cut sqash in half lengthwise and thinly slice crosswise and set aside.
  • Heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until soft, 2-3 minutes.
  • Add squash and cook, stirring often, until just soft, about 6-8 minutes.
  • Add corn and cook, stirrig often, about 5 minutes more.
  • Add parsley and season to taste with salt and pepper.

Nutrition Facts : Calories 159.6, Fat 4.5, SaturatedFat 0.7, Sodium 6, Carbohydrate 30.3, Fiber 4.2, Sugar 2.7, Protein 5

CORN SALSA



Corn Salsa image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h15m

Yield 12 servings

Number Of Ingredients 12

One 15-ounce can yellow corn, drained
One 15-ounce can white corn, drained
One 4-ounce can chopped green chiles, drained
One 2 1/2-ounce can sliced black olives, drained
4 green onions, minced
2 medium tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
1/4 teaspoon salt
1 tablespoon finely chopped fresh cilantro
Tortilla chips, for dipping

Steps:

  • Mix the corn, chiles, olives, onions, tomatoes, jalapenos, vinegar, oil and salt in a medium bowl and chill in the refrigerator for at least 1 hour. Just before serving, add the cilantro. Serve with your favorite tortilla chips.

CORN AND SQUASH SOUP



Corn and Squash Soup image

This hearty soup pairs squash and cream-style corn for pleasant taste. My family says this is their favorite squash recipe, and friends also comment on its wonderful flavor. -Janice Zook, White River Junction, Vermont

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

12 bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
6 cups mashed cooked butternut squash
2 cans (8-3/4 ounces each) cream-style corn
2 cups half-and-half cream
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
Sour cream, optional

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. , Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.

Nutrition Facts : Calories 381 calories, Fat 26g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1021mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 6g fiber), Protein 9g protein.

SQUASH CORNBREAD



Squash Cornbread image

Enjoy the fresh flavor of summer squash with this moist and hearty cornbread. This is good enough to eat by itself! -Marlene A. Huffstetler, Chapin, South Carolina

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 8

5 medium yellow summer squash (about 2 pounds), chopped
2 packages (8-1/2 ounces each) cornbread/muffin mix
4 large eggs, lightly beaten
2/3 cup 4% cottage cheese
1/2 cup shredded cheddar cheese
1/2 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place squash in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Drain and squeeze dry., In a large bowl, combine cornbread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper. , Pour into two 8-in. square baking pans coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Serve warm or cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature. Serve warm. ,

Nutrition Facts : Calories 116 calories, Fat 4g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 242mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

CORN AND WINTER SQUASH WITH SPINACH AND BACON



Corn and Winter Squash with Spinach and Bacon image

Categories     Vegetable     Side     Sauté     Thanksgiving     Quick & Easy     Bacon     Corn     Spinach     Butternut Squash     Fall     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 6

9 bacon slices, chopped
2 cups chopped onions
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/3-inch pieces
1 1/2 6-ounce packages baby spinach leaves
1 16-ounce package frozen corn kernels, thawed
6 tablespoons chopped fresh basil

Steps:

  • Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve.

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