GARLICKY SUMMER SQUASH AND FRESH CORN
A delicious and different way serve two favorite summer vegetables, squash and corn!
Provided by Mindy
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
- Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 8 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 74 mg, Sugar 1.9 g
CORN WITH SQUASH
This is a delicious side dish,especiallly for summer when you can get corn fresh off the cob. But frozen corn makes it possible to have this just anytime. You will want to use young tender summer squash. Even winter squash will work if it is young and tender. Recipe is from Saveur magazine. Elena Areliano contributed the recipe and she uses a squash known as Mexican squash (calabaza mexicana). It is a round green summer squash.
Provided by Lorraine of AZ
Categories Corn
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut squash in half lengthwise; then cut crosswise into slices. Set aside.
- Heat oil in a large skillet. Add chopped onion and cook, stirring frequently, until soft 2-3 minutes. Add sliced squash and cook, stirring often, until just soft, 6-8 minutes. Add corn and cook, stirring often, until soft, about 5 minutes.
- Chop the leaves of the parsley and add. Season to taste with salt and pepper.
Nutrition Facts : Calories 358.7, Fat 15.6, SaturatedFat 2.2, Sodium 10.7, Carbohydrate 56.2, Fiber 7.2, Sugar 2.7, Protein 8.8
CORN WITH SQUASH
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.
Provided by Kumquat the Cats fr
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut sqash in half lengthwise and thinly slice crosswise and set aside.
- Heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until soft, 2-3 minutes.
- Add squash and cook, stirring often, until just soft, about 6-8 minutes.
- Add corn and cook, stirrig often, about 5 minutes more.
- Add parsley and season to taste with salt and pepper.
Nutrition Facts : Calories 159.6, Fat 4.5, SaturatedFat 0.7, Sodium 6, Carbohydrate 30.3, Fiber 4.2, Sugar 2.7, Protein 5
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
CORN AND SQUASH SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill or grill pan over medium-high heat.
- Place the corn, squash and zucchini in a large bowl.
- To make the dressing, add the olive oil, honey, cumin, salt, chili powder, black pepper, lime zest and juice and garlic to a mixing bowl or small mason jar. Stir or secure the lid and shake to combine. Pour two-thirds of the dressing over the vegetables and toss to coat completely.
- Grill the vegetables, turning as needed, until really nice grill marks begin to form, about 5 minutes for the squash and 7 minutes for the corn in total. Remove to a baking sheet and cover with foil to keep warm.
- Arrange the slices of tomatoes around the edge of a large cutting board or platter and season with a pinch or two of salt and pepper. Place the grilled vegetables around the platter thoughtfully, making sure to leave some of the tomato peeking through. Drizzle over the remaining dressing and shower with the queso fresco and cilantro.
CORN AND SQUASH PUDDING
This tasty side dish gets a twist with the added bonus of squash. Not only does the squash add a vibrant color and tons of vitamins to the dish, it provides a creamy texture that plays well off the crisp corn kernels.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray. Heat the butter in a medium nonstick skillet over medium heat. Add the garlic and onions and cook until softened, 4 minutes, and then add the squash and cook until dry. Stir in the corn and set aside to cool slightly.
- Combine the milk, cornmeal, parsley, nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl until smooth. Stir in the skillet mixture.
- Whip the egg whites in a separate bowl to stiff peaks and fold into the corn mixture. Fold in the cornflakes, pour into the prepared baking dish and smooth the top. Bake until lightly browned around the edges and a thin knife inserted into the center comes out clean, 45 to 50 minutes.
- Calories: 140 Fat: 3 grams Saturated Fat: 1.5 grams Protein: 6 grams Carbohydrates: 26 grams Sugar: 6 grams Fiber: 2 grams Cholesterol: 5 milligrams Sodium: 220 milligrams
Nutrition Facts : Calories 190 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 7 grams, Sugar 9 grams
CORN, SQUASH AND CHILE TRADITIONAL SIDE DISH
Steps:
- Cut the corn off the ears. Slice chiles and chop. Slice and cube the zucchini. In a hot skillet heat olive oil. As soon as you see a small stream of smoke from the skillet, add corn, chiles, and zucchini. Saute the vegetables until tender, but still al dente. Add the butter and garlic and toss to combine. Season with salt, to taste.
CORN, SQUASH AND BEEF CASSEROLE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Position a rack in the upper third of the oven and preheat to 400 degrees F. Whisk the gravy and 1 tablespoon flour in a medium ovenproof skillet; bring to a simmer over medium heat, whisking frequently. Add the brisket, sauerbraten vegetables, squash, thyme, 1/2 teaspoon salt, and pepper to taste. Cook, stirring gently, until the squash is heated through, about 5 minutes. Spread the mixture in an even layer in the skillet.
- Whisk the corn, eggs, cheese, the remaining 1 tablespoon flour, and pepper to taste in a bowl. Pour over the meat mixture, transfer the skillet to the oven and bake until the topping is set and browned in spots, 30 to 35 minutes. Let rest a few minutes before serving.
- Per serving: Calories 587; Fat 25 g (Saturated 8 g); Cholesterol 199 mg; Sodium 1,015 mg; Carbohydrate 47 g; Fiber 5 g; Protein 51 g
- Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5- to -6-quart slow cooker.
- Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours.
- Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy for another use. Slice the remaining meat and serve with the vegetables and gravy.
- Per serving: Calories 628; Fat 19 g (Saturated 6 g); Cholesterol 139 mg; Sodium 795 mg; Carbohydrate 25 g; Fiber 4 g; Protein 76 g
Nutrition Facts : Calories 587, Fat 25 grams, SaturatedFat 8 grams, Cholesterol 199 milligrams, Sodium 1015 milligrams, Carbohydrate 47 grams, Fiber 5 grams, Protein 51 grams
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.
CORN AND WINTER SQUASH WITH SPINACH AND BACON
Categories Vegetable Side Sauté Thanksgiving Quick & Easy Bacon Corn Spinach Butternut Squash Fall Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve.
ACORN SQUASH
Sweet and buttery squash--this is quick and easy, and my family loves it.
Provided by TERRYLEE51
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h5m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
- Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
- Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 35.8 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 51.2 mg, Sugar 17.9 g
SUMMER SQUASH AND CORN SAUTE'
Make and share this Summer Squash and Corn Saute' recipe from Food.com.
Provided by Crabbycakes
Categories Corn
Time 26m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat, and cook the cumin seeds for 30 seconds or until toasted, stirring frequently.
- Add the corn, sliced onion, and minced garlic, and saute for 5 minutes or until lightly browned.
- Add the zucchini, yellow squash, green chiles, and 1/2 tsp salt, and saute' for 6 minutes or until tender.
- Stir in the cilantro.
- Remove from heat, and sprinkle cheese.
- Cover and let stand for 5 minutes until the cheese melts.
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.
SQUASH AND SWEET CORN WITH CORIANDER
Provided by Leslie Land
Categories easy, side dish
Time 40m
Yield Two main-dish servings; four to six side-dish servings
Number Of Ingredients 5
Steps:
- Put a half cup of water in a large, heavy, non-reactive saucepan and bring to a boil. Add the squash, cover the pan, lower heat to low-medium and cook, stirring occasionally, until the squash is more or less falling apart and all the water has cooked away, about 20 minutes. If necessary, uncover the pan and raise the heat near the end of the cooking so there is no free water.
- While the squash is cooking, cut the corn kernels from the cobs, keeping the knife perpendicular so only the tips are removed. Then scrape the cobs with the back of the knife to get all the juice and kernel hearts.
- When the squash is ready, stir in the corn and cream. Cook, stirring often, for about three minutes, just long enough to heat everything through. Add the coriander, taste and add the merest smidgen of salt if you think it's necessary. Serve at once.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 6 grams, Carbohydrate 61 grams, Fat 15 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 128 milligrams, Sugar 28 grams, TransFat 0 grams
SQUASH CORNBREAD
Enjoy the fresh flavor of summer squash with this moist and hearty cornbread. This is good enough to eat by itself! -Marlene A. Huffstetler, Chapin, South Carolina
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Place squash in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Drain and squeeze dry., In a large bowl, combine cornbread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper. , Pour into two 8-in. square baking pans coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Serve warm or cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature. Serve warm. ,
Nutrition Facts : Calories 116 calories, Fat 4g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 242mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
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
STIR-FRIED CORN, SQUASH, AND TOMATOES WITH GINGER, GARLIC AND CILANTRO
Coconut oil gives this dish fragrance without heaviness. With a big bunch of Thai basil in hand, I wanted a sweet stir-fry with Thai flavors. I stir-fried the vegetables in coconut oil, and I loved the results. The medley has that coconut fragrance without the heaviness it would have with coconut milk. I served the vegetables with black rice, which was beautiful, but any other rice, noodles or grains like quinoa would work. Make sure that your corn is sweet and your tomatoes are juicy. You can also use the lower-priced tomatoes "for sauce" that may be at your farmers' market.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 7m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Combine stock or water, soy sauce and cornstarch in a small bowl or measuring cup and stir to dissolve cornstarch. Place this mixture and all the other ingredients near the burner in the order they will be used.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to pan. Swirl in coconut oil and add onion, garlic and ginger. Stir-fry for about 2 minutes, until onion is crisp-tender, and add squash. Stir-fry for about a minute, until you can just see the squash becoming translucent, and add corn. Stir-fry for about 2 minutes, and add tomatoes, salt, and sugar. tir-fry for about 2 minutes, until the tomatoes have collapsed and stir-fry is beginning to look saucy.
- Stir in Thai basil and cilantro. Stir cornstarch mixture and add to pan. Continue to stir-fry for about 30 seconds, until vegetables are glazed. Remove from heat and serve, with rice, noodles or other grains.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 553 milligrams, Sugar 6 grams
SQUASH CORNBREAD
This is a moist cornbread recipe that allows you to use up some of the extra zucchini or squash you have on hand. You can reduce or increase sugar or salt, depending on your cornbread preferences. It can be served with stew, chili, beans, or fried cabbage.
Provided by Crina
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
- Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 24.3 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 269.5 mg, Sugar 4.9 g
GEM SQUASH AND SWEET CORN
In South Africa we braai instead of barbeque, but it "boils" down to the same method. We prefer an open fire to a barbeque kettle but this recipe will work equally well which ever method is being used. This is a quick way of adding vegetables to your braai and so easy that the kids love to do this as part of their duties.
Provided by Hetta
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut off the top third section of each gem sqaush. Keep the lid to replace later.
- Remove all the pips with a teaspoon.
- Fill eash gem sqaush with sweet corn, clump of butter, garlic and grated cheese.
- Replace the lid and wrap each gem sqaush with foil.
- Place in coals.
- The squashes are ready when soft at touch.
Nutrition Facts : Calories 145.6, Fat 3.8, SaturatedFat 1.6, Cholesterol 5.7, Sodium 74.5, Carbohydrate 26.7, Fiber 4.9, Sugar 7.6, Protein 6.7
CORN AND SQUASH SOUP
This hearty soup pairs squash and cream-style corn for pleasant taste. My family says this is their favorite squash recipe, and friends also comment on its wonderful flavor. -Janice Zook, White River Junction, Vermont
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. , Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.
Nutrition Facts : Calories 381 calories, Fat 26g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1021mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 6g fiber), Protein 9g protein.
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