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Summer Corn and Squash Sauté

Summer Corn and Squash Sauté

>> Printable version (pdf)

Serves: 3-4

INGREDIENTS

  • 1 yellow squash
  • 2 zucchinis
  • 3 ears of corn or 2-3 cups frozen corn
  • 3-4 cloves of garlic
  • 1 tsp salt
  • 1tsp oregano
  • 1/4 tsp pepper
  • Juice of 1 lime
  • 1-2 Tablespoons Veggie broth or water for cooking

Optional:

  • Sprinkle of cotija cheese
  • Cilantro for garnish

DIRECTIONS

  1. Slice zucchini and yellow squash into 1/2moons.
  2. Cut corn off cob or defrost 3 cups frozen corn.
  3. Chop 3-4 cloves of garlic.
  4. Sauté zucchini and yellow squash over medium heat for 3-4 min or until tender. Add small amounts of veggie broth or water to prevent sticking and burning throughout cooking.
  5. Add garlic and sauté for 30 seconds.
  6. Add salt, pepper, and oregano.
  7. Add corn and sauté for 1 min.
  8. Remove from pan and toss in a bowl with lime
    juice.
  9. Optional: garnish with cilantro and a small sprinkle of cotija cheese.