Yellow Squash Corn Saute: A Delicious Summer Side Dish
Yellow Squash Corn Saute is a simple, flavorful, and delectable summer dish. The dish features fresh sweet corn sauteed with onion, garlic, sun-ripened cherry tomatoes, buttery yellow squash, and aromatic basil, making it a perfect side dish for any meal. This recipe is handy for those who have surplus vegetables like yellow squash and zucchini in their garden and looking for ways to use them.
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Servings: 4 People
Calories: 122kcal
Equipment
- 1 large skillet
Ingredients
- 1 tablespoon olive oil
- 1 small onion sliced
- 2 cloves garlic minced
- 1 cup cherry tomatoes chopped
- 2 medium yellow squash or mix of yellow and green chopped
- 2 cups corn kernels organic fresh or frozen thawed
- 1 tablespoon fresh basil leaves chopped
Instructions
- Heat oil in a skillet to medium-high heat, add onions, and sauté until soft, about 2–3 minutes.
- Stir in the garlic and cook for 30 seconds. Add the tomatoes and cook, stirring for 1 minute.
- Add the squash and cook, stirring for about 3 minutes. Season with salt and stir in basil.
Notes
Use fresh, sun-ripened cherry tomatoes and organic corn for the best flavor.
Adjust the seasoning as per your taste preference.
This recipe is great for summer when these vegetables are in season and abundant.
Adjust the seasoning as per your taste preference.
This recipe is great for summer when these vegetables are in season and abundant.
Nutrition
Calories: 122kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 176mg | Potassium: 494mg | Fiber: 3g | Sugar: 8g | Vitamin A: 442IU | Vitamin C: 29mg | Calcium: 31mg | Iron: 1mg