Summer Squash and Corn

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!

Talk about a fast and satisfying side dish! Slicing the squash (or zucchini) is the hardest thing about this recipe, and we all know that’s not that hard at all! I’ve been in the mood for summer fresh side dishes lately, and I can’t think of one that’s more budget-friendly, delicious, and of course, visually pleasing as this Summer Squash and Corn recipe!

This summer, I tried my hand at growing squash and it was quite the lesson learned. When it comes to my garden beds, I’m extremely meticulous and I start planning and plotting it out on spreadsheets in the winter months. For some reason, in my head, I was convinced that zucchini would grow on long vines much like cucumber, but I was wrong. I planted them near the sides of my largest raised beds which are connected by a walk-through trellis. How lovely would that have looked if the zucchini climbed up and over!?

One day, our friends Liz and Moel dropped by to take a look at the beds, because they are thinking about installing some raised beds as well. Moel pointed out that zucchini grows along the ground rather than up a trellis. As soon as they left, I was researching all corners of the internet for information. Turns out, Moel was right, so I decided to transplant the zucchini to large pots because based on my research, I learned that I could train them to grow up a stake if I tied them to the stake every 8-12 inches or so.

Long story short here, transplanting the established zucchini resulted in a major disruption to the growth. The leaves were shocked and majorly wilted. Eventually, they did spring back, but by that point, the damage was done. Out of eight zucchini plants, I harvested six zucchini. A few weeks later, they were dead. But, not before I was able to get my fix with this Summer Squash and Corn! Next year, I’ll be more than ready to take them on once again!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Oil – You can use avocado oil, cooking oil, olive oil, etc.
• Onion – Use yellow or white cooking onion.
• Butter – If you use salted butter, be sure to cut back on any additional salt. Taste and adjust the seasoning if needed.
• Garlic – Use freshly minced garlic is possible.
• Bouillon Powder
• Salt & Ground Black Pepper
• Squash – I’m calling it squash because all zucchini are squash. You will need two of them. I used yellow and green, but you can use all of one colour as well.
• Corn – In my opinion, frozen corn is the way to go. It’s fast, easy and cheap. If you want, you can use fresh corn, just be sure to remove it from the cob first!
• Fresh Herbs – You will need parsley and chives.

HOW TO MAKE SUMMER SQUASH AND CORN

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.

FROZEN CORN

In most cases, I use frozen corn in my recipes rather than fresh corn that has been removed from the cob. Would I prefer fresh corn in my Summer Squash and Corn? Yes, of course! But, fresh corn is not always available where I live, so frozen corn is the next best thing. Also, whenever I use frozen corn, I know I’m getting the next best thing without the need to shuck and clean it! And, unlike fresh corn, you don’t need to boil or cook frozen corn first. You just heat it through and it’s good to go!

Frozen corn can come in handy at any moment, whether you need an extra side dish or want to incorporate it into a dish you are already cooking. There are many ways to heat and cook frozen corn, from roasting to steaming, that can provide a variety of textures and flavours.

The frozen corn you buy from the grocery store is just like fresh corn. It is harvested at its peak and removed from the cob. From there, it goes into a quick boil to wash the corn and kill any enzymes or bacteria. Next, it is drained and packaged into bags immediately. From there it is flash-frozen and remains in a frozen state until it reaches your home.

In most cases, frozen corn is cheaper than fresh corn when comparing volume. And, if it saves me from having to shuck it, clean it, and cook it, I’m all in! I’m one of those food bloggers that have no problem with telling you to take the easy way out. Save the corn on the cob for your grill!

HOW TO REHEAT ANY LEFTOVERS

Reheating a leftover vegetable-based side dish is always a risk because overcooked veggies are never a pleasant thing to eat. Zucchini is rather delicate as it is, so reheating already cooked zucchini can be risky. But, there is a proper way to do it! I have two rules for reheating veggies.

First, preheat your skillet. If you dump the leftovers into the skillet, plop it onto the burner, and then turn on the flame, the veggies are going to be cooking while the skillet is heating up. This is a hard no! Place the skillet on the heat and allow it to get hot first. Once you put in the veggies, they will sizzle and pop, but more importantly, they will heat up quickly rather than slowly warming through.

Secondly, one of the best ways to combat a not-so-favourable texture is to add more fat. Add a teaspoon of butter to a skillet once the skillet is fully preheated. Transfer the leftover veggies to the sizzling, hot butter and toss to mix. Place a lid on the skillet. This will trap the heat inside, which will reheat the veggies faster – again, the goal is to not keep them in the skillet for a longer period of time. Wait for 2 minutes and they’re done! Plate them up and enjoy.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!