squash and corn recipe

Written ByJenny Smyth Posted on
squash and corn recipe
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The Best squash and corn recipe

I’ve been making this squash and corn recipe for years, and it’s always a hit with my family. It’s a simple yet flavorful dish that’s perfect for a weeknight dinner or a special occasion. The combination of roasted squash and sweet corn is a match made in heaven.

I love that it’s easy to make and can be customized to suit our tastes. My kids adore it, and it’s become a staple in our household. I often serve it as a side dish for holidays or family gatherings, and it’s always a crowd-pleaser.

The best part? It’s incredibly healthy, too – the squash is packed with vitamins and antioxidants, while the corn adds a boost of fiber and protein. When I’m short on time, this recipe is always a lifesaver.

I just toss everything together and roast it in the oven until it’s golden brown and tender. The aroma that fills the kitchen is incredible – everyone knows when dinner is ready! My family loves when I make this recipe because it feels like a warm hug on a plate.

It’s comforting, familiar, and utterly delicious. Plus, it’s versatile enough to be served as a main course or side dish, depending on your preference.

Summer Squash and Corn Saute

Summer Squash and Corn Saute

4.9 from 848 votes

A quick and colorful side dish featuring tender summer squash and sweet corn kernels. This saute is perfect for using up garden produce and pairs well with grilled meats or fish.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Saute

2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium yellow squash, diced
2 medium zucchini, diced
2 cups fresh corn kernels (from about 3 ears)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh basil

👨‍🍳Directions

1Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2Add the diced onion and cook, stirring frequently, until softened and translucent, about 4 minutes.
3Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4Add the diced yellow squash and zucchini, spreading them in an even layer, and cook without stirring for 3 minutes to allow browning.
5Stir in the corn kernels, salt, and black pepper.
6Continue cooking, stirring occasionally, until the squash is tender-crisp and the corn is bright yellow and heated through, about 5 to 7 minutes.
7Remove the skillet from heat and stir in the fresh basil until just wilted.
8Taste and adjust seasoning with additional salt and pepper if needed, then serve immediately.

🔧Equipment

Large skillet
Cutting board
Chef’s knife
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 310mg🌾Total Carbs: 26g🥦Dietary Fiber: 4g🍬Sugars: 9g🥩Protein: 5g

📝Notes

For a heartier version, add 1 cup of cooked black beans or diced cooked chicken along with the corn. You can also substitute other summer squash varieties like pattypan or crookneck.

Watch Video Of How Summer Squash and Corn Saute Works

This squash and corn recipe is always a good idea because it is easy, healthy, and everyone loves it. It works well for family gatherings because you can make a big batch and it goes with almost any main dish like grilled chicken or fish.

I also like that you can store leftovers in the fridge for a few days and reheat them quickly for lunch. To reheat, just warm it in a skillet with a little butter or oil, or use the microwave.

You can also serve it cold as a salad if you want. This dish is versatile and never disappoints.

❓ Frequently Asked Questions About Summer Squash and Corn Saute

1. Can I use frozen corn instead of fresh?

Yes, frozen corn works well in this recipe. Just make sure to thaw it first and pat it dry so it does not make the dish watery. Fresh corn is best in summer, but frozen is a good substitute any time.

2. What type of squash is best for this recipe?

Yellow summer squash or zucchini both work great. I usually use yellow squash because it has a mild flavor and nice color. You can also mix both for variety.

3. Can I add other vegetables to this dish?

Absolutely. Bell peppers, onions, or cherry tomatoes are common additions. Just chop them into similar sized pieces so everything cooks evenly.

4. How do I store leftovers?

Put leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for a few minutes or in the microwave. The texture will still be good.

5. Is this recipe vegan?

It can be. Use olive oil instead of butter and skip any cheese. The base recipe with squash and corn is naturally vegan.

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