Summer Squash and Corn Skillet
A vibrant dish blending sweet corn and tender squash, perfect for summer meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium yellow squash, sliced
- 1 cup fresh corn kernels (or frozen)
- 1 small onion, diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh herbs (like basil or thyme) for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onions and sauté until they soften.
- Stir in the sliced squash and cook for about 5 minutes, until tender.
- Add corn and cook for another 2-3 minutes.
- Season with salt, pepper, and fresh herbs as desired.
- Serve warm.
Notes
To avoid overcooking, aim for a tender but slightly crunchy squash. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 20mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://recipesunfolded.com/summer-squash-and-corn-skillet/