Summer Squash and Corn Medley
Bright and vibrant, this Summer Squash and Corn Medley is a delightful celebration of seasonal flavors. Combining tender yellow squash with sweet corn, this dish is elevated with the addition of sautéed sweet onions and bell peppers. The result is a colorful and nutritious side dish that not only tantalizes the taste buds but also pleases the eyes. It's quick to prepare and offers a fresh, summery taste that pairs perfectly with grilled meats or as a standalone vegetarian delight. For an indulgent twist, consider topping it with melted cheese and baking until bubbly for a cozy casserole version.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Corn
2 (ears, husked and cleaned)
Yellow squash
2 (diced)
Water
1/2 (cup)
Butter
2 (tablespoons, to taste)
Fresh parsley
1 (tablespoon, chopped)
Salt
1/2 (teaspoon)
Black pepper
1/4 (teaspoon, ground)
Sweet onion
1 (chopped)
Sweet bell peppers
1 (diced)
Instructions
1
Begin by husking and cleaning the corn. Place the ears of corn into a large pot, cover with salted water, and bring to a boil.
2
Once boiling, reduce the heat to medium-low and simmer the corn until tender, about 10 to 15 minutes.
3
Drain the corn and set aside to cool. Once cool, cut the kernels off the cobs and set aside.
4
In a large skillet, add diced yellow squash along with 1/2 cup of water. Cook over medium heat, stirring occasionally, until the squash is tender, about 5 to 10 minutes.
5
Drain any excess water from the skillet with the squash. Then, stir in the freshly cut corn kernels.
6
Add the butter, chopped parsley, salt, and black pepper to the mixture. Cook, stirring occasionally, until everything is heated through and well combined, approximately 5 minutes.
7
Serve warm, and for an extra touch, sprinkle with additional parsley or cheese before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Summer Squash and Corn Medley?
It is a bright and vibrant side dish that celebrates seasonal flavors by combining tender yellow squash, sweet corn, onions, and bell peppers.
What are the primary ingredients for this medley?
The main ingredients include corn, yellow squash, butter, fresh parsley, sweet onion, and sweet bell peppers.
How do you prepare the corn for this recipe?
Husk and clean 2 ears of corn, boil them in salted water for 10 to 15 minutes, cool them, and then cut the kernels off the cob.
How long does the corn need to boil?
The corn should be simmered in boiling water for approximately 10 to 15 minutes until tender.
How is the yellow squash cooked?
The diced yellow squash is cooked in a skillet with 1/2 cup of water over medium heat for 5 to 10 minutes.
Should I drain the water after cooking the squash?
Yes, you should drain any excess water from the skillet once the squash has become tender.
How much butter is used in this dish?
The recipe calls for 2 tablespoons of butter, though you can adjust this to your personal taste.
What seasonings are used in the Summer Squash and Corn Medley?
The dish is seasoned with fresh chopped parsley, salt, and ground black pepper.
Is this recipe suitable for vegetarians?
Yes, this dish is described as a standalone vegetarian delight.
Can I turn this dish into a casserole?
Yes, for an indulgent twist, you can top it with melted cheese and bake it until it is bubbly.
What type of onion should I use?
The recipe specifically calls for one chopped sweet onion.
What kind of peppers are included?
The recipe uses one diced sweet bell pepper to add color and flavor.
How long is the final cooking step?
After combining all ingredients, cook and stir the mixture for approximately 5 minutes until everything is heated through.
What does this medley pair well with?
It pairs perfectly with grilled meats or can be served as a vegetarian side.
How many ears of corn are required?
You will need 2 ears of corn for this recipe.
How many squashes are needed for this dish?
The recipe requires 2 diced yellow squashes.
How much salt is added to the medley?
The recipe uses 1/2 teaspoon of salt.
How much black pepper is recommended?
You should use 1/4 teaspoon of ground black pepper.
What is the serving suggestion for this dish?
Serve it warm, optionally sprinkled with additional fresh parsley or cheese.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and is quick to prepare.
What type of parsley should be used?
The recipe calls for 1 tablespoon of chopped fresh parsley.
What heat setting is used for cooking the squash?
The squash should be cooked over medium heat.
Do you cut the corn kernels before or after boiling?
The corn is boiled on the cob first, and the kernels are cut off after it has cooled.
What is the texture of the dish?
The dish features tender yellow squash and sweet corn kernels for a soft yet slightly crisp texture.
How much water is needed to cook the squash?
You need 1/2 cup of water to cook the squash in the skillet.
Is the onion sauteed separately?
The instructions mention adding ingredients to the skillet with the squash and corn to heat them through together.
Is the corn water salted?
Yes, the ears of corn are placed in a pot and covered with salted water for boiling.
What is the total number of ingredients listed?
There are 9 ingredients listed in the recipe.
What makes this a summer dish?
It is described as a celebration of seasonal summer flavors, using fresh corn and summer squash.
Can I add extra cheese?
Yes, the recipe suggests topping with cheese before serving or for a casserole version.