summer squash and corn saute

Name: Summer Squash and Corn Saute
Prep time: 30 min
Cook time: 15 min
Cuisine: Southern
Ingredients: 1 tablespoon(s) olive oil; 2 tablespoon(s) water; 2 clove(s) garlic, minced; 2 medium yellow summer squashes, quartered lengthwise and sliced 1/4 inch thick; 1 pound(s) bag thawed frozen corn kernels (may use fresh); 2 medium ripe tomatoes, diced; 2-3 - scallions (green onions), minced; - salt and freshly ground pepper, to taste

(1 RATING)

21 Pinches

Sharon Colyer

Louisville, KY

Updated on Aug 15, 2013

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.

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prep time 30 Min

cook time 15 Min

method Stove Top

yield Unavailable

Ingredients

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

How To Make summer squash and corn saute

Step 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.

Step 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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