Summer Squash and Corn Saute
★★★★★ 1 vote5
1 Tbspolive oil
2 clovegarlic, minced
2 mediumyellow summer squashes, quartered lengthwise and sliced 1/4 inch thick
1 lbbag thawed frozen corn kernels (may use fresh)
2 mediumripe tomatoes, diced
2-3scallions (green onions), minced
·salt and freshly ground pepper, to taste
How to Make Summer Squash and Corn Saute
- 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.
- Add the remaining ingredients and sauté 5-7 minutes more, or until the tomatoes are slightly softened and the mixture is heated through.