Corn With Squash

5.0(7)

Posted for Zaar World Tour 2005. My BF made this dish tonight, with the freshest zucchini and corn on the cob, it was delightful. He reduced the oil from 4 tablespoons to 1, and sprinkled liberally with pepper and omitted the parsley. Simple preparation, outstanding results. From a special issue of Saveur, the best of Tex-Mex Cooking.

by Kumquat the Cats fr·published 2005-08-22

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Corn

Servings

4 serving(s)

Total time

20 min

prep 20 min

Calories / serving

160 kcal

Ingredients (6)

serves

3 small squash, tender, trimmed
1 tablespoon olive oilolive-oil
1 small yellow onion, peeled and choppedonion
3 cups corn kernels (fresh, from about 3 ears)corn
4 sprigs fresh parsley, chopped (optional)parsley
salt & freshly ground black pepper, to tastesalt-and-pepper

Instructions (5 steps)

01Cut sqash in half lengthwise and thinly slice crosswise and set aside.
02Heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until soft, 2-3 minutes.
03Add squash and cook, stirring often, until just soft, about 6-8 minutes.
04Add corn and cook, stirrig often, about 5 minutes more.
05Add parsley and season to taste with salt and pepper.

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