Fresh, vibrant, and quick to prepare—this Yellow Squash and Corn Sauté is the perfect seasonal side dish.
Delicious Yellow Squash and Corn Sauté Recipe:
Yellow Squash and Corn Sauté is a light, buttery vegetable dish. It pairs perfectly with grilled meats or can be served as a vegetarian main. Made with fresh yellow squash, sweet corn, and herbs, it delivers a burst of summer in every bite.
History of Yellow Squash and Corn Sauté:
Yellow Squash and Corn Sauté is a dish rooted in Southern American cooking, where fresh, seasonal vegetables are staples of daily meals. Both yellow squash and corn have long histories in North American agriculture.
Corn was first domesticated by Indigenous peoples in Mexico over 7,000 years ago and became a foundational crop across the Americas. Native American tribes introduced corn to European settlers in the 1600s, who adopted it quickly due to its versatility and high yield.
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Yellow Squash and Corn Sauté
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 yellow squash, sliced thin
- 2 ears fresh corn, kernels removed
- Salt and black pepper to taste
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- Juice of ½ lemon (optional for brightness)
Instructions
- Step 1: Prep Your VegetablesSlice the squash into thin half-moons. Cut the corn kernels off the cob. Dice the onion and mince the garlic.
- Step 2: Heat the SkilletIn a large pan, heat olive oil and butter over medium heat. Add chopped onion. Sauté until translucent, about 3 minutes.
- Step 3: Add Garlic and SquashStir in garlic. Cook for 30 seconds. Then add sliced squash. Sauté for 5–6 minutes until tender but not mushy.
- Step 4: Toss in CornAdd corn kernels to the pan. Cook for another 4 minutes, stirring occasionally.
- Step 5: Season and FinishSeason with salt, black pepper, and red pepper flakes. Stir well. Remove from heat. Add chopped parsley and lemon juice if desired.
Notes
- Use fresh corn on the cob for the best flavor, but canned or frozen corn can be used in a pinch.
- Thinly slicing the squash ensures even cooking and better texture.
- Add a squeeze of lemon at the end to brighten the flavors.
- This dish is naturally gluten-free and vegetarian.
- For a vegan version, simply replace butter with more olive oil or a plant-based alternative.
- Make it heartier by adding black beans, cherry tomatoes, or a sprinkle of goat cheese.
Tips for Yellow Squash and Corn Sauté Recipe:
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Use fresh, firm squash for better texture.
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Don’t overcook the vegetables; they should retain a slight bite.
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For added flavour, sprinkle in some smoked paprika or cumin.
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Swap butter with ghee for a nuttier flavour.
FAQs for Yellow Squash and Corn Sauté Recipe:
Can I use frozen corn?
Yes. Just thaw and drain it before sautéing.
What herbs can I use instead of parsley?
Basil, thyme, or dill work well too.
Can I add protein to this dish?
Absolutely. Stir in some cooked shrimp, chicken, or tofu for a complete meal.
How long can I store leftovers?
Keep in an airtight container for up to 3 days in the fridge.
Conclusion:
Yellow Squash and Corn Sauté is colourful, healthy, and delicious. It’s a simple recipe that brings out the best in summer produce. Quick to make and easy to love, this sauté belongs in your weekly menu.