Summer Squash and Corn

by Lisa Rosen on July 13, 2011

This is an inspired improvisation.  One night a couple of weeks ago, I was trying to use up all the produce before my mother-in-law got into town (we’re staying in her house, and I didn’t want her to get here and find her fridge stuffed full of our veggies).  I had two ears of corn, and a pile of summer squash (also some chard and tomatoes, but they turned out much less interesting).

I cooked the squash my favorite way, because I wanted something easy and mindless, but I still had those two ears of corn, so I cut the kernels off the cob and folded them in.

It was brilliant.  My new favorite summer dish.  I could happily eat nothing but a big bowl of this and call it lunch (and I have–I’ve made it three times in the last two weeks).

This is a riff on a method I’ve posted before, but I’m going to repeat the whole thing, just to emphasize that you really need to try this now, with the freshest, sweetest summer corn you can get your hands on.  Starchy stuff that’s been off the stalk for more than a few hours just won’t do.

Sauteed yellow squash and corn
Assume about one and a half squashes per person (or two, if you love them as much as we do)

2 teaspoons olive oil (I used about 1 tsp, but it depends on your pan)
2 cloves garlic, sliced
Yellow squash, washed, trimmed, and sliced into thin rounds
2 ears of corn, cut off the cob

Slice the squash into thin rounds and put in a colander.  Toss with a teaspoon or so of salt, and let drain for 20-30 minutes.  Give it a quick rinse, then press down with your hands to squeeze out most of the liquid.

Heat a large skillet over low-ish medium heat.  When it’s warm, add olive oil, swish around, then add garlic.  Cook, stirring often, till garlic just begins to color.  Add squash.  Cook until squash has wilted and shrunk (but don’t cook it to mush).  A little browning is actually quite nice.  Add the corn, give it a stir, and cook for about three more minutes.  Grind on some pepper, turn off heat, and taste for seasoning.  If you can afford the fat and calories, a pat of butter takes this from delicious to sublime (in my humble opinion).

 

{ 1 comment… read it below or add one }

Amelia July 14, 2011 at 7:36 am

This looks amazing. I will definitely try it. I’ve been putting corn in everything lately because we have so much of it. One of my summer favorite ‘put-togethers’ is sauteed onion, tomotoes, corn and whatever other veggies are handy. Sometimes I just make a big pan of sauteed corn and onion and just put that mixture everthing – in wrap sandwiches, on top of legumes, as a side by itself. It goes a long way. I love those improvised recipes!

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