Quick Garlic Butter Summer Squash and Corn Skillet
A quick and easy skillet recipe featuring tender summer squash and fresh corn sautéed in garlic butter, perfect for a fresh and flavorful summer side dish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 medium yellow squash or zucchini, sliced into 1/4-inch thick rounds
- 2 ears fresh corn, kernels removed
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley or basil (optional)
Instructions
- Slice 2 medium summer squashes into 1/4-inch thick rounds and remove kernels from 2 ears of fresh corn. Set aside.
- Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 3 tablespoons unsalted butter. Melt butter slowly without browning.
- Add minced garlic and sauté gently for 1-2 minutes until fragrant but not browned.
- Add sliced squash to the skillet. Stir to coat with garlic butter and cook for 5-6 minutes, stirring occasionally, until squash softens and edges caramelize.
- Add fresh corn kernels and stir to combine. Cook for 3-4 minutes until corn is tender but still slightly crisp.
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and adjust seasoning as needed.
- Optionally, sprinkle chopped fresh parsley or basil on top before serving.
- Serve immediately while hot.
Notes
Use fresh corn for best sweetness; frozen corn can be used if thawed and drained well. Avoid burning garlic by cooking on medium-low heat and adding garlic after butter melts. Let squash caramelize by not stirring too frequently. For dairy-free, substitute butter with coconut oil or vegan margarine.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 140
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 11
- Fiber: 2
- Protein: 2
Keywords: summer squash, fresh corn, garlic butter, quick recipe, easy side dish, summer recipe, vegetarian, gluten-free