Yellow squash and corn medley
Yellow squash and corn medley is a flavorful one-skillet side dish that’s a celebration of fresh summer vegetables!
Yield: 4 servings
Ingredients
- 1 ½ teaspoons extra-virgin olive oil
- ½ large onion, chopped
- 2 yellow crookneck squash, sliced in half vertically then cut in half moons about ¼ inch thick
- 2 cloves garlic, minced
- 2 ears of corn with kernels cut off (about 1 cup)
- 1 (4 oz.) jar pimientos, drained
For serving:
- Fresh herbs and cheese (see notes)
Instructions
- Heat oil in a large skillet over medium heat. Add onion and squash and sauté until tender, about 4-5 minutes.
- Add garlic and sauté for another 30 seconds.
- Add the corn and pimientos and stir to heat through for 1-2 minutes.
- Serve hot topped with desired combo of cheese and herbs (see notes).
Notes
There are several options for the cheese and herb topping. Here I’ve used crumbled queso fresco and fresh cilantro. It’s great for a hint of Mexican flavors. Other great combinations: fresh basil and grated or shaved Parmesan; basil with crumbled feta cheese, fresh parsley and Parmesan or parsley and feta.
I sometimes add a few dashes of hot sauce on mine to give it a bit of a kick. If your whole family goes for spicy, you could also add a jalapeño to this dish (sauté it along with the onion.)
Bacon lover? You could fry some bacon in the skillet and use the bacon grease to cook the onion and veggies. Then top the squash and corn with the cooked, crumbled bacon to serve it. 👍
Nutrition
Serving: 1serving | Calories: 114kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 49mg | Fiber: 2g | Sugar: 5g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!