Unleash the flavors of summer with this vibrant squash and corn recipe that’s as easy to make as it is delicious. Perfect for those warm evenings when you crave something light yet satisfying.
Why This Recipe Works
- The combination of sweet corn and tender squash creates a perfect balance of flavors and textures.
- It’s a versatile dish that can serve as a side or a main, depending on your mood.
- Quick and easy to prepare, making it ideal for weeknight dinners or last-minute gatherings.
Ingredients
- 2 cups of yellow squash, sliced
- 2 cups of corn kernels (fresh or frozen)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh basil
Equipment Needed
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Instructions
Step 1: Prep Your Ingredients
Start by slicing your yellow squash into even pieces to ensure they cook uniformly. If you’re using fresh corn, carefully cut the kernels off the cob. Having all your ingredients prepped and ready to go makes the cooking process smoother and more enjoyable.
Step 2: Heat the Skillet
Place your large skillet over medium heat and add the olive oil. Allow the oil to warm up for about a minute before adding your ingredients. This step is crucial for preventing sticking and ensuring even cooking.
Step 3: Cook the Squash and Corn
Add the sliced squash and corn kernels to the skillet. Season with salt and pepper. Stir occasionally, cooking for about 5-7 minutes until the squash is tender but still has a bit of crunch. This keeps the texture interesting and prevents the dish from becoming mushy.
Step 4: Add the Finishing Touches
Once the squash and corn are cooked to your liking, remove the skillet from the heat. Stir in the chopped fresh basil for a burst of color and flavor. The basil adds a fresh, aromatic quality that elevates the dish.
Step 5: Serve and Enjoy
Transfer the squash and corn to a serving dish and enjoy warm. This dish pairs beautifully with grilled meats or can stand alone as a light vegetarian option.
Tips and Tricks
For an extra layer of flavor, consider adding a sprinkle of grated Parmesan cheese or a dash of chili flakes before serving. If you’re using frozen corn, there’s no need to thaw it beforehand; it will cook perfectly straight from the freezer. Experiment with different herbs like cilantro or parsley for a variation in taste. Always taste and adjust the seasoning before serving to ensure the flavors are balanced to your preference.
Recipe Variations
- Add diced bell peppers for a colorful and crunchy twist.
- Incorporate cooked quinoa or brown rice to turn this side dish into a hearty main.
- For a creamy version, stir in a couple of tablespoons of cream cheese or sour cream at the end of cooking.
- Top with toasted nuts or seeds for added texture and nutrition.
- Swap yellow squash for zucchini for a slightly different flavor profile.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the squash and corn mixture ahead of time and reheat it gently before serving. However, for the best texture and flavor, add the fresh basil just before serving.
Is this recipe gluten-free?
Absolutely! This squash and corn recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Can I use canned corn instead of fresh or frozen?
While you can use canned corn in a pinch, fresh or frozen corn will give you the best texture and flavor. If using canned corn, be sure to drain and rinse it well to remove any excess sodium.
Summary
This squash and corn recipe is a celebration of summer’s bounty, offering a quick, easy, and delicious way to enjoy seasonal produce. Whether as a side or a main, it’s sure to please.