Summer Squash and Corn

Course: Side Dish

Cuisine: North American, Vegetarian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 253kcal

Author: Lord Byron's Kitchen

Utilize fresh summer produce for this Summer Squash and Corn side dish. Perfectly seasoned and prepared with aromatics like garlic and onion, this recipe is quick, easy, delicious, and budget-friendly too!

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Ingredients

2 tablespoons avocado oil (or olive oil)
1 white onion, halved and thinly sliced into long strips
2 tablespoons butter
3 cloves, garlic, finely minced
1 teaspoon bouillon powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 summer squash, washed and cut into 1/4-inch rounds
3 cups corn (if using frozen, thaw it first)
1 tablespoon chives, chopped
1 tablespoon parsley, chopped

Instructions

Add the oil and onion to a large skillet and cook the onions over medium heat until just lightly browned.
Add the butter and garlic. Stir into the onions and continue to cook until the butter is melted and the garlic is fragrant - about 2-3 minutes.
Next, add the bouillon powder, salt, and ground black pepper. Stir into the onions.
Add the squash and corn. Stir to combine and cook for 3-5 minutes or until the squash is heated through and the corn is cooked.
Stir in the chives and parsley.
Plate, garnish, and serve immediately.

Notes

I'm using a green zucchini and a yellow squash - any combination or one of the two will work just fine.

Recipe adapted from: https://www.beyerbeware.net/

Nutrition