Go Back
To appreciate the Sunshine Sauté fully, it’s essential to understand the key ingredients that contribute to its deliciousness.

Summer Squash & Corn Sauté

Celebrate summer with Sunshine Sauté: Summer Squash & Corn Delight, a vibrant dish that highlights fresh, seasonal produce. This simple yet satisfying recipe combines summer squash, sweet corn, red bell pepper, and aromatic garlic, all enhanced with olive oil and spices. Perfect as a side or main course, it showcases the best of summer flavors and colors. Enjoy the nourishing elements of this dish while supporting local agriculture and embracing a healthy lifestyle.
Print Recipe Pin Recipe

Ingredients
  

2 medium summer squashes, thinly sliced

1 cup fresh corn kernels (approximately 2 ears)

1 red bell pepper, diced

1 small onion, finely chopped

2 cloves garlic, minced

3 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

½ teaspoon salt (adjust to taste)

¼ teaspoon freshly ground black pepper

2 tablespoons fresh basil, chopped (for garnish)

Juice of 1 fresh lemon

Instructions
 

Prep the Vegetables: Begin by washing the summer squashes thoroughly. Slice them into thin rounds and set aside. If using fresh corn, remove the kernels from the cobs. Dice the red bell pepper and finely chop the onion.

    Heat the Oil: Place a large skillet over medium heat and pour in the olive oil. Heat the oil for about 1 minute, ensuring it reaches a shimmer but doesn't smoke.

      Sauté Aromatics: Add the finely chopped onion to the hot skillet and sauté for 2-3 minutes until it becomes translucent, stirring occasionally. Next, add the minced garlic and sauté for an additional 30 seconds, or until fragrant, being careful not to burn the garlic.

        Add Vegetables: Carefully toss in the sliced summer squash and diced bell pepper to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the squash begins to soften but still retains some crunch.

          Incorporate Corn: Add the fresh corn kernels to the mixture along with the smoked paprika, salt, and black pepper. Stir well and continue to cook for another 5-6 minutes, allowing the corn to sweeten and the squash to reach a tender-crisp texture.

            Finishing Touches: Once the vegetables are cooked to your liking, squeeze the fresh lemon juice over the sautéed mixture. Sprinkle the chopped basil on top and gently toss everything together to combine the flavors.

              Serve: Transfer the vibrant sautéed vegetables to a serving dish. This delightful dish can be enjoyed warm as a colorful side or served over grilled chicken or fish to elevate your main course.

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

                  Presentation Tips: For an elegant touch, serve the dish in a rustic bowl and garnish with additional basil leaves and a lemon wedge on the side for a pop of color and freshness.