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summer squash and corn saute

(1 rating)
Cmom02 avatar
Recipe by
Sharon Colyer
@Cmom02
Louisville, KY

This is another recipe from Vegetarian Express--just in time to use up more squash. I may make this by the weekend. We don't have a garden, but were given some squash. But, I need fresh tomatoes. However, I think I have some canned tomatoes, which would do in a pinch. But, nothing beats fresh garden tomatoes! You could also use fresh corn.

►
(1 rating)
yield serving(s)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For summer squash and corn saute

  • 1 Tbsp
    olive oil
  • 2 Tbsp
    water
  • 2 clove
    garlic, minced
  • 2 md
    yellow summer squashes, quartered lengthwise and sliced 1/4 inch thick
  • 1 lb
    bag thawed frozen corn kernels (may use fresh)
  • 2 md
    ripe tomatoes, diced
  • 2-3
    scallions (green onions), minced
  • salt and freshly ground pepper, to taste

How To Make summer squash and corn saute

  • 1
    Heat the oil and water, in a large skillet. Add the garlic and squash and sauté over medium-high heat, until squash is tender-crisp, about 5-7 minutes.
  • 2
    Add the remaining ingredients and sauté 5-7 minutes more, or until the tomatoes are slightly softened and the mixture is heated through.
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