Summer Squash and Corn Skillet (Printable Version)
A vibrant blend of summer squash, corn, and herbs in a simple skillet dish packed with fresh flavor.
# What You'll Need:
→ Produce
01 -
2 summer squash, washed and sliced into 1/4-inch rounds
02 -
3 cups corn kernels, fresh or thawed if frozen
03 -
1 white onion, halved and thinly sliced
04 -
3 garlic cloves, finely minced
05 -
1 tablespoon fresh chives, chopped
06 -
1 tablespoon fresh parsley, chopped
→ Pantry
07 -
2 tablespoons avocado oil or olive oil
08 -
2 tablespoons unsalted butter
09 -
1 teaspoon bouillon powder
10 -
1/2 teaspoon kosher salt
11 -
1/2 teaspoon ground black pepper
# Step-by-Step Guide:
01 -
Heat the avocado oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until just lightly browned.
02 -
Add the butter and minced garlic to the skillet. Stir into the onions and cook for 2 to 3 minutes, until the butter is melted and the garlic is fragrant.
03 -
Sprinkle the bouillon powder, salt, and black pepper over the onion mixture. Stir well to combine and evenly distribute the seasonings.
04 -
Stir in the sliced summer squash and corn kernels. Cook for 3 to 5 minutes, stirring occasionally, until the squash is just tender and the corn is cooked through.
05 -
Remove the skillet from heat. Stir in the chopped chives and parsley until evenly distributed.
06 -
Transfer to serving plates, garnish as desired, and serve immediately.
# Additional Notes:
01 -
For optimal flavor and texture, use fresh sweet corn and firm, young summer squash. Avoid overcooking to preserve the vegetables' vibrant color and slight crunch.