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Yellow Squash and Corn Sauté

Delicious Yellow Squash and Corn Sauté Recipe: A Summer Favourite
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish, vegitarian main dish
Cuisine American, southern
Servings 4
Calories 150 kcal

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

 
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.
 
 
Keyword healthy side dish, Quick Veggie Sauté, Yellow Squash and Corn Sauté