30-Minute Summer Squash and Corn Skillet That Tastes Like Sunshine
A light and buttery side dish that’s quick to prepare for weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium yellow squash, sliced
- 1 small zucchini (optional), chopped
- 1 cup sweet corn (fresh or frozen)
- 1/2 medium onion, diced
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- 1/4 tsp garlic powder
- 2 tbsp fresh parsley, chopped
- Optional: squeeze of lemon juice
Instructions
- Sauté the diced onion in olive oil or butter until soft and fragrant.
- Add sliced yellow squash and zucchini, cooking for 5–7 minutes until tender.
- Stir in corn and season with garlic powder, salt, and pepper. Heat through for 3–4 minutes.
- Remove from heat and stir in chopped parsley and lemon juice if using.
- Serve warm as a side or over quinoa or rice.
Notes
- Use fresh corn for the best flavor.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg