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Creating a successful Summer Squash & Corn Sauté starts with understanding its key components. Each ingredient plays a pivotal role in forming the dish’s overall flavor profile and nutritional value.

Summer Squash & Corn Sauté

Discover the vibrant flavors of summer with this delicious Summer Squash & Corn Sauté recipe. Perfect for seasonal dining, this dish combines fresh, juicy corn and tender summer squash, enhanced by aromatic herbs like thyme and garlic. Packed with nutrients, it's low in calories and rich in vitamins and fiber. Ideal as a side or main dish, it's a fantastic way to celebrate summer produce while bringing colorful and wholesome meals to your table. Enjoy the fresh taste of summer in every bite!
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Ingredients
  

2 medium yellow squash, thinly sliced into rounds

2 medium zucchini, thinly sliced into rounds

1 cup fresh corn kernels (approximately from 2 ears of corn, or substitute with frozen corn)

1 red bell pepper, diced into small pieces

1 small onion, finely diced

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and pepper, to taste

¼ cup fresh basil, chopped (for garnish)

Optional: Grated Parmesan cheese for serving

Instructions
 

Prepare the Ingredients: Begin by washing all vegetables under cold water to remove any dirt. Thinly slice the yellow squash and zucchini into rounds. Dice the red bell pepper and onion into small, uniform pieces. If using fresh corn, carefully cut the kernels off the cob with a sharp knife.

    Heat the Oil: In a large skillet, pour in the olive oil and heat it over medium heat. Wait for the oil to become shimmering before adding the diced onion and bell pepper. Sauté these ingredients for about 3-4 minutes, stirring occasionally, until they soften and the onion becomes translucent.

      Add Garlic: Next, add the minced garlic to the skillet, stirring it in with the other vegetables. Cook for an additional 30 seconds, or until the garlic is fragrant, being careful not to let it burn.

        Sauté Squash and Corn: Add the sliced yellow squash, zucchini, and fresh corn kernels into the skillet. Season the mixture with fresh thyme, salt, and pepper. Sauté everything together for about 5-7 minutes, stirring occasionally, until the squash is tender yet still vibrant and colorful.

          Taste and Adjust: Once cooked, taste the sautéed mixture and adjust the seasoning by adding additional salt and pepper if needed. Remove the skillet from heat.

            Plate and Garnish: Transfer the vibrant sautéed vegetables to a serving dish. Generously sprinkle with freshly chopped basil for a pop of color and freshness. If desired, enhance the flavors further by topping with grated Parmesan cheese.

              Serve Warm: Serve this colorful and healthy summer dish warm. This sauté can be enjoyed on its own as a delightful side dish or served over a bed of grains like quinoa or rice for a light and satisfying main course.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4