I like this recipe because it’s quick, colorful, and celebrates seasonal produce. The combination of buttery corn and soft squash creates a naturally sweet and savory balance that feels comforting yet fresh. It’s a dish I can easily make on a weeknight, and I can dress it up with herbs, cheese, or a bit of heat depending on my mood. I love that it’s ready in less than 35 minutes, making it an effortless yet satisfying meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 2 medium summer squash, sliced 2 cups fresh corn kernels (about 4 ears of corn) 1 tablespoon olive oil 1 small onion, diced 2 cloves garlic, minced 1 teaspoon salt ½ teaspoon black pepper 1 tablespoon fresh parsley, chopped 1/4 cup grated Parmesan cheese (optional)
Directions
I start by prepping the vegetables. I slice the summer squash into thin rounds, dice the onion, and remove the corn kernels from the cob if I’m using fresh ears.
In a large skillet, I heat the olive oil over medium heat. Once warm, I add the diced onion and minced garlic and sauté for 2–3 minutes until the onion turns translucent and fragrant.
I stir in the sliced summer squash and cook for about 5 minutes, stirring occasionally, until it begins to soften.
I add the fresh corn kernels, salt, and black pepper, then continue cooking for another 5–7 minutes until both the corn and squash are tender but still slightly crisp.
I remove the skillet from the heat, stir in chopped parsley, and sprinkle grated Parmesan cheese over the top if I’m using it.
I like serving it warm, either as a colorful side dish or spooned over greens for a light, summery meal.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
When I want a touch of heat, I add diced jalapeños or a pinch of red pepper flakes.
For a Mediterranean twist, I stir in sun-dried tomatoes and crumble feta cheese on top.
To make it creamy, I sometimes add a splash of cream or a spoonful of sour cream before serving.
I swap parsley for basil or thyme for a different herb profile.
When I want to make it heartier, I add cooked quinoa, chickpeas, or grilled chicken.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over low heat, adding a drizzle of olive oil if it feels dry. This dish also freezes well for up to 2 months in freezer-safe containers; I just thaw it in the fridge overnight and reheat before serving.
FAQs
Can I use frozen corn instead of fresh?
Yes, I can use frozen corn—just thaw it first and pat it dry before adding it to the skillet.
Can I substitute zucchini for summer squash?
Definitely. Zucchini and yellow squash are interchangeable here, and I often use both for extra color.
How can I make this dish vegan?
I simply skip the Parmesan cheese or use a vegan cheese alternative for the same creamy finish.
Can I add more vegetables?
Yes, I love adding diced bell peppers, cherry tomatoes, or spinach for more variety and color.
What protein pairs well with this dish?
Grilled chicken, shrimp, or even tofu complement the flavors beautifully.
Can I make this ahead of time?
Yes, I often make it a day in advance and reheat it gently before serving—it holds up well.
How do I keep the squash from getting mushy?
I cook it just until tender, not too long, and avoid overcrowding the pan so it sautés instead of steaming.
Can I serve it cold?
Yes, it tastes great as a chilled salad the next day—just add a drizzle of olive oil and a squeeze of lemon.
What can I serve it with?
It pairs perfectly with grilled meats, roasted fish, or as a topping for rice or quinoa.
How can I make it more flavorful?
I sometimes add a squeeze of lemon juice or a pinch of smoked paprika to brighten the flavors.
Conclusion
This Summer Squash Corn Skillet is a celebration of fresh, simple ingredients. I love how quickly it comes together and how its natural sweetness and savory notes create such harmony. Whether I’m serving it as a side or enjoying it as a light main course, it always feels wholesome, colorful, and perfectly summery—a recipe I keep coming back to every year.
A bright, flavorful skillet dish featuring tender summer squash and sweet corn sautéed with onion, garlic, and herbs — a simple, wholesome taste of summer perfect as a side or light main.
Ingredients
2 medium summer squash, sliced
2 cups fresh corn kernels (about 4 ears)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped
1/4 cup grated Parmesan cheese (optional)
Instructions
Prepare the vegetables: slice the summer squash, dice the onion, and remove corn kernels from the cob if using fresh.
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic; sauté for 2–3 minutes until translucent and fragrant.
Stir in sliced summer squash and cook for about 5 minutes, stirring occasionally, until it begins to soften.
Add corn kernels, salt, and black pepper. Cook another 5–7 minutes until squash and corn are tender but still slightly crisp.
Remove from heat and stir in chopped parsley.
Sprinkle Parmesan cheese on top if desired and serve warm.
Notes
Add jalapeños or red pepper flakes for a touch of heat.
Stir in sun-dried tomatoes and feta for a Mediterranean twist.
Add a splash of cream for a richer, creamier version.
Swap parsley for basil or thyme for a different flavor profile.
Add chickpeas, quinoa, or grilled chicken for a heartier meal.
Store leftovers up to 3 days in the fridge or freeze for up to 2 months.
