Recipe by Lorraine of AZ
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.
- 3 small squash (trimmed and tender)
- 4 tablespoons olive oil
- 1 small yellow onion (peeled and chopped)
- 3 cups corn kernels (from about 3 ears shucked corn)
- 4 sprigs fresh parsley
Directions See How It's Made
- 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.