Yellow Squash And Corn Saute Recipes

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.

Steps:

• Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

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.

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.

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.