Best 5 Yellow Squash And Corn Recipes
**Yellow Squash and Corn: A Summertime Delight**
As the summer sun shines brightly, gardens and farmer's markets burst with an abundance of fresh, vibrant yellow squash and sweet, juicy corn. These two seasonal favorites come together in a delightful culinary dance, offering a symphony of flavors and colors that capture the essence of summer. From simple sautéed preparations to hearty casseroles and flavorful fritters, yellow squash and corn shine in a variety of dishes. Whether you're hosting a backyard barbecue, preparing a weeknight dinner, or packing a picnic basket, these versatile ingredients bring a touch of sunshine to every meal. Embrace the bounty of summer with these delectable recipes that showcase the perfect harmony of yellow squash and corn.
**Recipes:**
1. **Sautéed Yellow Squash and Corn:** A quick and easy side dish that brings out the natural sweetness of the vegetables. Simply sauté them in butter or olive oil with a pinch of salt and pepper, and garnish with fresh herbs for a pop of color.
2. **Yellow Squash and Corn Casserole:** This classic comfort food is a staple at summer gatherings. Layers of tender yellow squash, sweet corn, and a creamy cheese sauce create a dish that is both satisfying and nostalgic.
3. **Yellow Squash and Corn Fritters:** A fun and flavorful appetizer or snack, these fritters are made with a batter of cornmeal, flour, eggs, and seasonings. The addition of yellow squash and corn adds a burst of color and texture. Serve them with a tangy dipping sauce for a perfect party treat.
4. **Yellow Squash and Corn Soup:** A creamy and comforting soup that is perfect for a chilly summer evening. Roasted yellow squash and corn are simmered in a flavorful broth with aromatic herbs and spices. Finish it off with a swirl of cream or yogurt for a touch of richness.
5. **Grilled Yellow Squash and Corn Salad:** Capture the smoky flavors of summer grilling in this refreshing salad. Grilled yellow squash, corn, and bell peppers are tossed with a tangy vinaigrette dressing and topped with crumbled feta cheese. It's a perfect side dish for grilled meats or fish.
YELLOW SQUASH AND CORN CASSEROLE
Slightly sweet and very creamy, this is a wonderful addition to any meal, and an easy way to get your kids to eat their veggies!
Provided by JULIAJOHNSON
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
- Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
- Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 13.9 g, Cholesterol 65.7 mg, Fat 13.6 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 227.5 mg, Sugar 4.9 g
YELLOW SUMMER SQUASH AND CORN SOUP
Categories Soup/Stew Blender Vegetable Appetizer Quick & Easy High Fiber Corn Squash Summer Jalapeño Yellow Squash Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.
- In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.
YELLOW SQUASH AND CORN SAUTE
Received this from another on line recipe site and loved the summery, bright flavors, ease of making and attractive presentation. I did add sweet onion and sweet peppers to the mix but posting as it was listed. Thinking it might also be good placed in a casserole dish, covered w/cheese and heated in the oven (just a thought)
Provided by Bonnie G 2
Categories Corn
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place corn into large pot and cover with salted water, bring to boil.
- Reduce heat to medium-low and simmer until tender, 10 to 15 minutes.
- Drain and cool corn.
- Cut corn off the cobs.
- Place squash into a skillet and add water.
- Cook suash over medium heat until tender, 5- to 10 minutes.
- Drain any excess water fromskillet.
- Stir corn butter parsley salt and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
YELLOW SQUASH AND CORN CASSEROLE
Steps:
- In a covered, microwave-safe dish, cook the yellow squash and onion in the water until its just tender, about 7 minutes. You can perform this step in a steamer, if you wish. Preheat the over to 350. While the squash is cooking, open the can of corn and drain the liquid into a blender. Add 1/2 cup of the corn and the corn starch to the blender, and puree until smooth. When the squash is tender, add the blended corn mixture, the remaining corn, the oregano, black pepper, and salt to taste, and stir to combine. Sprinkle the top with bread crumbs, if desired. Bake, uncovered, in the oven until top is brown and casserole is bubbly, about 20-25 minutes.
YELLOW SQUASH AND CORN SAUTE
This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.
Provided by AuntE
Categories Side Dish Vegetables Squash Summer Squash
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
- Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
- Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g
Tips:
- Choose fresh, tender vegetables: Look for yellow squash and corn that are brightly colored and free of blemishes.
- Cut the vegetables into uniform pieces: This will help them cook evenly.
- Use a large skillet or wok: This will give the vegetables plenty of room to cook without overcrowding.
- Cook the vegetables over medium-high heat: This will help them retain their color and flavor.
- Stir the vegetables frequently: This will prevent them from sticking to the pan and burning.
- Season the vegetables to taste: Salt, pepper, garlic powder, and onion powder are all good choices.
- Serve the vegetables immediately: They are best when they are hot and fresh.
Conclusion:
Yellow squash and corn are two delicious and versatile vegetables that can be used in a variety of dishes. They are a great addition to salads, stir-fries, soups, and casseroles. They can also be grilled or roasted. No matter how you choose to cook them, yellow squash and corn are a healthy and flavorful addition to any meal.
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