The combination of fresh summer squash and corn, flavored with garlic and chiles, is simply delicious. This is a delightful side dish in late summer, when fresh corn and squashes are at their peak of abundance and flavor. This is good served with quesadillas or other Southwestern dishes, as well as simple bean dishes.
Serves: 4 to 6 as a side dish
- 1 tablespoon extra-virgin olive oil
- 1 medium red or yellow onion, finely chopped
- 3 to 4 cloves garlic, minced
- 2 medium or 3 small summer squashes, any tender variety
(zucchini, yellow summer squash, pattypan, etc.), cut into bite-sized slices
- Kernels from 2 medium to large ears fresh corn
- 1 or 2 small fresh hot green chiles, seeded and thinly sliced
(use serrano or jalapeõ for a hot effect; poblano for a milder flavor
- ¼ cup minced fresh cilantro, plus more for garnish
- Salt and freshly ground pepper to taste
Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is translucent. Add the garlic and continue to sauté until the onion is golden.
Add the squash, corn, and chiles and sauté over medium heat , stirring frequently, until the vegetables are tender-crisp, about 5 to 8 minutes. Stir in the cilantro. Season to taste with salt and pepper. Sauté for another minute or two, then scatter a little more cilantro over the top. Serve at once from the pan.
- Enjoy VegKitchen’s selection of recipes for zucchini and other summer squashes.
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