20-Minute Summer Squash and Corn Recipe – Easy & Delicious Side
A fresh and vibrant summer side dish featuring yellow squash, zucchini, and sweet corn, cooked to perfection with garlic and onions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Sauté
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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)
Instructions
- In a skillet over medium heat, add olive oil and sauté onions and garlic until fragrant.
- Add squash and zucchini. Cook 5–6 minutes until tender-crisp.
- Stir in the corn and season with salt, pepper, and paprika. Cook another 2–3 minutes.
- Remove from heat, sprinkle with fresh parsley, and serve warm.
- Pairs perfectly with grilled meats, fish, or as a light lunch.
Notes
- For extra flavor, use fresh sweet corn when in season.
- Adjust seasoning to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 5g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg