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Skillet Summer Squash and Corn RecipeSkillet Summer Squash and Corn

Source: MyFoodDiary.com

Summer squash and sweet corn are full of vitamins and minerals, including antioxidants that promote eye health. This recipe works great as an easy side dish or as a filling for vegetarian tacos.

Nutrition Facts
Serving Size 1/6 recipe
Amount Per Serving
114
Calories
% Daily Value*
4%
Total Fat 2.9g
2%Saturated Fat 0.5g
Trans Fat 0g
0%
Cholesterol 0mg
2%
Sodium 54mg
7%
Total Carbohydrate 21.3g
14%
Dietary Fiber 4g
Sugars 5.3g
Protein 2.6g
Vitamin C 24%Vitamin A 4%
Iron 3%Calcium 2%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 6 servings

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients

  • 1 tbsp extra virgin olive oil
  • ¾ cups diced onion
  • 4 cups chopped summer squash (about 3 medium squash)
  • 2 ½ cups corn kernels (about 2 large ears)
  • ¼ tsp garlic powder
  • 1/8 tsp fine ground sea salt
  • 1/8 tsp ground black pepper
  • 3 basil leaves, chopped

Directions

  1. Heat the olive oil in a large skillet over medium-high. Add the onions and cook for 5 minutes. Stir often. Add the summer squash, and cook for 3 more minutes until the squash begins to soften and brown. Stir in the corn, and cook 3 to 4 minutes until all ingredients are heated through.

  2. Stir in the salt, pepper and basil. Serve warm.

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