This Garlicky Summer Squash and Fresh Corn is the perfect combination of garlicky and buttery flavors to serve as a side salad.
Author:Norann Oleson
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:Serves 6
Category:Sides & Sauces
Ingredients
Scale
2 tablespoons olive oil
1/2 yellow onion, sliced
4 cloves garlic, minced
1/2 cup vegetable broth
1 ear corn, kernels cut from cob
2 cups sliced yellow squash
2 cups sliced zucchini
1 tablespoon chopped fresh parsley
2 tablespoons butter
1 pinch salt and pepper to taste
Instructions
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.
