Yellow Squash Corn Saute is a delectable summer dish that is both simple and flavorful. 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 especially useful for those who have surplus vegetables like yellow squash and zucchini in their garden and are looking for ways to use them.
Summer is the perfect time to harvest and cook fresh vegetables and herbs from the garden. Although this year’s tomatoes may need to do better due to periodic cold weather, it is still possible to reap enough to avoid purchasing them from the grocery store.
Key TakewayYellow Squash Corn Saute is a simple and flavorful summer dish that is perfect as a side dish.
- Olive Oil: A staple in Mediterranean cooking, olive oil is known for its rich, fruity flavor and health benefits. It’s a heart-healthy fat that adds a subtle, savory depth to dishes.
- Small Onion: Onions are a fundamental ingredient in many dishes, providing a sweet yet sharp flavor when cooked. They become softer and slightly translucent as they sauté, releasing natural sugars and enhancing the overall taste of the dish.
- Garlic: Garlic adds a pungent and aromatic flavor that is slightly spicy when raw but becomes milder and sweeter upon cooking. It’s a key ingredient in many cuisines worldwide and pairs well with a variety of foods.
- Cherry Tomatoes: These small, round tomatoes are sweet and juicy with a firm texture. They add a burst of color and a balance of acidity and natural sugars to dishes.
- Yellow Squash: A summer squash with a buttery flavor and a slightly sweet taste. It has a soft texture that becomes tender when cooked. Yellow squash is versatile and absorbs flavors well.
- Corn Kernels: Corn adds a sweet, earthy flavor to the dish. The kernels provide a delightful crunch and are rich in fiber and vitamins. Fresh corn is preferred for its natural sweetness, but frozen corn can be a convenient alternative.
- Fresh Basil Leaves: Basil is an aromatic herb with a sweet, herbal flavor that has hints of mint, anise, and pepper. It adds a fresh, fragrant touch to the dish and pairs well with vegetables.
- Salt: Used as a seasoning to enhance the natural flavors of the ingredients. Salt balances and ties together the different flavors in the dish.
How To Saute Yellow Squash Corn
Yellow Squash Corn Saute is a simple and delicious dish that can be made as a side dish or a quick and easy main dish. Here are the steps to prepare this flavorful dish:
- If using fresh corn, remove kernels from cobs by removing corn husks and silk. Place the corn in a bow andl, run a knife down the length of the corn.
- Heat oil in a large skillet over medium-high heat.
- Add the onion and garlic and cook until the onion is soft, stirring occasionally.
- Add tomatoes, yellow squash, and corn to the skillet. Cook for 3 minutes, stirring occasionally.
- Season with salt and basil, stirring well.
- Remove from heat and serve hot.
Other Recipes To Try
- Vegan Zucchini Soup
- Oven Roasted Zucchini and Squash
- Zucchini Potato Cakes
- Potato Zucchini Soup
- Zucchini Bread
- Baked Zucchini Fries
- For the best flavor, use fresh, sun-ripened cherry tomatoes and organic corn.
- Adjust the seasoning as per your taste preference.
- This recipe is great for summer when these vegetables are in season and abundant.
Yellow Squash Corn Saute: A Delicious Summer Side Dish
- 1 large skillet
- 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
- 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.
Adjust the seasoning as per your taste preference.
This recipe is great for summer when these vegetables are in season and abundant.