Summer Squash and Corn Saute

Summer Squash And Corn Saute Recipe

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Sharon Colyer


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 vote

30 Min
15 Min
Stove Top


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  • 1 Tbsp
    olive oil
  • 2 Tbsp
  • 2 clove
    garlic, minced
  • 2 medium
    yellow summer squashes, quartered lengthwise and sliced 1/4 inch thick
  • 1 lb
    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


  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.

Printable Recipe Card

About Summer Squash and Corn Saute

Course/Dish: Vegetables
Main Ingredient: Turkey
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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