Yellow squash and corn medley is a flavorful one-skillet side dish that’s a celebration of fresh summer vegetables!
We had a fun weekend at our local amusement park, some pool time, plenty of movie nights and lots of good eats!
We also cleaned up the backyard and I staked my pepper plants in the garden. Even so, my little garden and flowers are a kinda sad looking. I haven't quite figured out this house and this yard (three years in) but I'm still trying new things, new flowers, new veggies, new plants. So far, not much of it is working.
Sigh... maybe next year it'll go a little better?!
Regardless, today I’m celebrating some of the freshness of the season with this yellow squash and corn medley.
It’s an easy one-skillet side dish with plenty of fresh summer squash, sweet corn kernels and a pop of color from the pimientos.
And we’re doing a choose-your-own-adventure with the cheese and herb topping on this skillet squash and corn.
I’ve included ideas for some combinations in the notes below and in the notes with the recipe card to get you started.
However you go with the finishing touches though, I think you’ll love all the fresh flavors and the summer vibes in this side dish!
Notes on making yellow squash and corn medley:
- As I mentioned, 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. Feel free to get creative and come up with your own favorite combo too!
- 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.
Here’s to hoping your summer garden is coming along better than mine.
Have a great week friends!
XO,
Kathryn
P.S. Check out these other summer veggie side dishes:
- Easy Southern summer succotash
- Summer veggie pasta salad
- Quinoa and squash ribbon salad
- Summer corn salad
Yellow squash and corn medley
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
Nutrition
Ron
This recipe is a keeper! I made it this evening. Although it's a "summer" recipe, we enjoyed it even though it's late October! I did not have pimientos, using canned green chiles instead. The corn was frozen, not fresh. Although I made these changes, we found the recipe delicious and easy to make. I look forward to making it again with pimientos and fresh corn!
Kathryn Doherty
I'm so happy to hear you loved this Ron! And the green chiles substitution sounds delicious. Thanks so much for sharing!