CORN AND SQUASH RECIPE RECIPES

Name: Corn With Squash
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 3 small squash, tender, trimmed; 1 tablespoon olive oil; 1 small yellow onion, peeled and chopped; 3 cups corn kernels (fresh, from about 3 ears); 4 sprigs fresh parsley, chopped (optional); salt & freshly ground black pepper, to taste

CORN WITH SQUASH RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

Corn With Squash Recipe - Food.com - Food.com - Recipes ... image

Posted for Zaar World Tour 2005. My BF made this dish tonight, with the freshest zucchini and corn on the cob, it was delightful. He reduced the oil from 4 tablespoons to 1, and sprinkled liberally with pepper and omitted the parsley. Simple preparation, outstanding results. From a special issue of Saveur, the best of Tex-Mex Cooking.

Total Time 20 minutes

Prep Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 small squash, tender, trimmed
1 tablespoon olive oil
1 small yellow onion, peeled and chopped
3 cups corn kernels (fresh, from about 3 ears)
4 sprigs fresh parsley, chopped (optional)
salt & freshly ground black pepper, to taste

Steps:

Cut sqash in half lengthwise and thinly slice crosswise and set aside.
Heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until soft, 2-3 minutes.
Add squash and cook, stirring often, until just soft, about 6-8 minutes.
Add corn and cook, stirrig often, about 5 minutes more.
Add parsley and season to taste with salt and pepper.

Nutrition Facts : Calories 159.6, FatContent 4.5, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 6, CarbohydrateContent 30.3, FiberContent 4.2, SugarContent 2.7, ProteinContent 5

YELLOW SQUASH AND CORN SAUTE RECIPE | ALLRECIPES

Yellow Squash and Corn Saute Recipe | Allrecipes image

This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.

Provided by AuntE

Categories Side Dish Vegetables Squash Summer Squash

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

2 ears corn, husked and cleaned
2 yellow squash, diced
½ cup water
2 tablespoons butter, or more to taste
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

Steps:

Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

Nutrition Facts : Calories 54.3 calories, CarbohydrateContent 6.3 g, CholesterolContent 7.6 mg, FatContent 3.3 g, FiberContent 1.6 g, ProteinContent 1.2 g, SaturatedFatContent 1.9 g, SodiumContent 44.9 mg, SugarContent 0.7 g

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