Name: 20-Minute Summer Squash and Corn Recipe - Easy & Delicious Side
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 medium yellow squash, sliced; 1 zucchini (optional), diced; 1 cup sweet corn (fresh, canned, or frozen); ½ small onion, sliced; 1 tbsp olive oil or butter; 1 clove garlic, minced; Salt and black pepper to taste; 2 tbsp fresh parsley, chopped; ¼ tsp paprika (optional)

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There’s something magical about summer vegetables—they just taste like sunshine, don’t they? My Summer Squash and Corn dish celebrates everything I love about the season. It’s that perfect side I throw together when the garden’s overflowing with yellow squash and sweet corn is practically begging to be used. I still remember the first time I made this for a backyard barbecue—my neighbor kept coming back for thirds! What I love most is how effortlessly it comes together. In just 20 minutes, you’ve got this vibrant, colorful side that works with everything from grilled chicken to fish, or even piled onto crusty bread for a light lunch. Fresh, simple, and packed with summer flavor—that’s what this recipe is all about.

Why You’ll Love This Summer Squash and Corn

Trust me, this dish is going to become your go-to summer side. Here’s why:

Quick & easy: 20 minutes start to finish—perfect for those nights when you don’t want to fuss.
Fresh flavors: The sweetness of corn and the slight earthiness of squash just sing together.
Seasonal goodness: Uses up all that garden bounty (or farmer’s market haul) in the tastiest way.
Healthy & light: Just good-for-you veggies with a touch of olive oil—no heavy sauces here.
Customizable: Throw in some cherry tomatoes, swap zucchini for pattypan squash—make it yours!

Honestly? The hardest part is waiting for the onions to soften—after that, it’s pure summer magic.

Ingredients for Summer Squash and Corn

Here’s what you’ll need to make this sunny summer side—most of it’s probably already in your kitchen!

2 medium yellow squash, thinly sliced (about ¼-inch thick)
1 zucchini (optional), diced into ½-inch cubes
1 cup sweet corn (fresh kernels, canned/drained, or frozen/thawed)
½ small onion, thinly sliced
1 tbsp olive oil or butter (I usually use both!)
1 clove garlic, minced
Salt and black pepper to taste
2 tbsp fresh parsley, chopped
¼ tsp paprika (optional, but gives a nice warmth)

Ingredient Notes & Substitutions

No zucchini? No problem—this works great with just yellow squash. If corn’s not in season, frozen works wonderfully (just thaw it first). I love using butter for richness, but olive oil keeps it light. Want some heat? Toss in red pepper flakes when you add the garlic. The parsley adds freshness, but basil or chives would be lovely too—make it your own!

How to Make Summer Squash and Corn

This dish comes together so easily—just a few simple steps and you’ve got summer in a skillet. The key is keeping that perfect crisp-tender texture in the veggies. Here’s exactly how I make it:

Sauté the Aromatics

First, heat your olive oil or butter in a large skillet over medium heat. You want it warm enough to sizzle but not smoke—that garlic burns fast if you’re not careful! Add the sliced onions and cook them for about 2-3 minutes until they start turning translucent. Then toss in that minced garlic and let it cook just 30 seconds more until your kitchen smells amazing. That’s your flavor base right there!

Cook the Summer Squash

Now pile in all that gorgeous yellow squash and zucchini. The pan will look crowded at first—that’s okay! Spread them out as best you can. Cook for 5-6 minutes, giving them an occasional stir. You’re aiming for tender-crisp—the squash should still have some bite when you poke it with a fork. Nobody likes mushy veggies, trust me!

Add Corn and Seasonings

Time for the sweet corn! Dump it right in along with a good pinch of salt, pepper, and that optional paprika if you’re using it. Give everything a good stir and let it cook just 2-3 minutes more—you want the corn warmed through but still bursting with that fresh summer sweetness.

Finish and Serve

Take the skillet off the heat and shower everything with chopped parsley. That pop of green makes it look as good as it tastes! Serve it warm alongside grilled chicken, fish, or just grab a fork and enjoy it straight from the pan like I sometimes do.

Tips for Perfect Summer Squash and Corn

After making this dish dozens of times (okay, maybe hundreds), I’ve picked up a few tricks to get it just right every time. First—don’t crowd the pan! If your squash is piled high, cook it in batches. Medium heat is your friend—too high and the veggies turn to mush before they get that perfect tender-crisp bite. Always taste before serving—sometimes an extra pinch of salt makes all the difference. And here’s my secret: let it sit for 5 minutes off heat before serving. Those flavors mingle beautifully!

Serving Suggestions for Summer Squash and Corn

This dish is like the ultimate summer wingman—it pairs beautifully with almost anything! My absolute favorite way? Piled next to juicy grilled chicken thighs with a squeeze of lemon. It’s also magic with simple pan-seared fish—the freshness cuts right through rich salmon or flaky cod. Some nights, I’ll just toast up thick slices of crusty bread, drizzle them with olive oil, and spoon this right on top for the easiest (and tastiest) light lunch. Oh! And don’t even get me started on how good it is with a cold glass of rosé on the patio. Summer perfection!

Storing and Reheating Summer Squash and Corn

Leftovers? No problem! Just tuck them into an airtight container—they’ll keep nicely in the fridge for about 3 days. When you’re ready for round two, I prefer reheating in a skillet over medium-low heat to keep that perfect texture. A quick splash of water helps revive everything. The microwave works in a pinch too—just go easy, 30-second bursts until warm. Pro tip: The flavors actually get better the next day, so don’t be afraid to make extra!

Summer Squash and Corn FAQs

I get asked about this summer veggie side all the time—here are the answers to the questions that pop up most often:

Can I freeze Summer Squash and Corn?
Oh honey, I wouldn’t recommend it—squash turns watery when thawed, and you’ll lose that perfect texture we worked so hard for. This quick corn and zucchini skillet is best enjoyed fresh!

Can I add other vegetables?
Absolutely! This healthy seasonal side dish welcomes all sorts of garden goodies. Bell peppers add crunch, cherry tomatoes bring sweetness, and even some sliced mushrooms work beautifully. Just adjust cooking times as needed.

Is this gluten-free?
Yep! Naturally gluten-free and vegetarian too. Just check your paprika if you’re super sensitive—some brands might process it in facilities with wheat.

Can I make this ahead for a party?
You bet—it holds well at room temp for about an hour. If making earlier, undercook the squash slightly and give it a quick reheat before serving to keep that fresh garden vegetable sauté texture perfect.

Nutrition Information for Summer Squash and Corn

Let’s talk numbers—because who doesn’t love a dish that tastes great and is good for you? This fresh veggie sauté comes in at about 110 calories per serving, with 4g of healthy fats (thank you, olive oil!), 17g of carbs (all those gorgeous veggies), and 3g of protein. Keep in mind, nutrition can vary based on your specific ingredients—like if you go heavy on the butter or light on the corn. But here’s what I know: it’s packed with vitamins, fiber, and summer goodness that’ll make you feel as good as it tastes!

Share Your Summer Squash and Corn Experience

Made this sunny side dish? I’d love to hear how it turned out! Drop a comment below or tag me on Instagram—nothing makes me happier than seeing your summer veggie creations.

20-Minute Summer Squash and Corn Recipe – Easy & Delicious Side