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Garlicky Summer Squash and Fresh Corn

A light and simple side dish that highlights fresh summer produce, featuring corn, squash, and zucchini, seasoned with garlic and butter.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1/2 cup yellow onion, sliced
  • 4 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1 ear corn, kernels cut from cob
  • 2 cups sliced yellow squash
  • 2 cups sliced zucchini
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons butter
  • Salt and pepper to taste

Method
 

Cooking
  1. Heat the olive oil in a skillet over medium high heat.
  2. Add the sliced onion and minced garlic; cook until slightly tender.
  3. Mix in the vegetable broth and corn kernels; cook until heated through.
  4. Add the yellow squash and zucchini; cover and continue cooking for 10 minutes, stirring occasionally, until tender.
  5. Stir in chopped parsley and butter; season with salt and pepper.
  6. Cook and stir until the butter is melted; serve hot.

Notes

This dish can be served hot or warm. For a balanced meal, pair with lean protein or a small serving of whole grains. Store leftovers in an airtight container for 3-4 days.