Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 6g
- Sodium: 390mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
