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As summer rolls in, kitchens everywhere come alive with the vibrant colors and fresh flavors of seasonal produce. The warmer months present a unique opportunity to embrace the bounty of nature, encouraging home cooks to explore and experiment with the plethora of vegetables available. Seasonal cooking not only celebrates the rich diversity of ingredients but also enhances the overall dining experience by utilizing fresh, local produce. One dish that encapsulates the essence of summer is the Sunshine Sauté: Summer Squash & Corn Delight. This recipe is a true celebration of summer flavors, showcasing the best of what the season has to offer.

Summer Squash & Corn Sauté

Celebrate summer with the vibrant Sunshine Sauté: a delightful mix of summer squash, fresh corn, and red bell pepper. This simple yet flavorful dish combines seasonal produce to create a colorful medley that’s perfect for any summer gathering. Not only is it easy to prepare, but the nutritional benefits of these vegetables make it a wholesome choice too. Enjoy it as a side dish or light main course and savor the taste of summer in every bite!
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Ingredients
  

2 medium summer squashes, thinly sliced

1 cup fresh corn kernels (around 2 ears)

1 red bell pepper, diced

1 small onion, finely chopped

2 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon smoked paprika

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

2 tablespoons fresh basil, chopped (for garnish)

Juice of 1 lemon

Instructions
 

Prep the Vegetables: Begin by washing and slicing the summer squashes into thin rounds. Remove the kernels from the corn cobs if using fresh corn, and chop the bell pepper and onion.

    Heat the Oil: In a large skillet over medium heat, add the olive oil and allow it to heat for about 1 minute.

      Sauté Aromatics: Add the diced onion to the skillet and sauté for 2-3 minutes until it becomes translucent. Then, introduce the minced garlic and sauté for an additional 30 seconds until fragrant.

        Add Vegetables: Toss in the sliced summer squash and diced bell pepper, cooking for about 3-4 minutes until the squash starts to soften.

          Incorporate Corn: Add the fresh corn kernels to the skillet along with the smoked paprika, salt, and black pepper. Stir well and continue to cook for another 5-6 minutes, allowing the corn to sweeten and the squash to become tender-crisp.

            Finishing Touches: Once the vegetables are perfectly cooked, squeeze the lemon juice over the mixture and sprinkle with chopped fresh basil. Toss everything together gently to combine.

              Serve: Transfer the sautéed vegetables to a serving dish. This dish can be served warm as a side or topped onto grilled chicken or fish for a delightful main course.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings