summer squash and corn saute

★★★★★ 1 Review
Cmom02 avatar
By Sharon Colyer
from Lexington, 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.

serves Unavailable
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
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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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