Summer Squash And Corn Saute 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

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.

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

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

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.

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.

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