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As summer unfolds, it brings with it a bounty of vibrant produce that invites us to enjoy the season's warmth and brightness through our meals. Summer cooking is all about embracing the fresh flavors and colors of the season, and one dish that encapsulates this philosophy beautifully is the Sunshine Sauté with Summer Squash and Corn. This recipe celebrates the essence of summer by featuring an array of colorful vegetables, making it a delightful addition to any table, whether as a side dish or a light main course.

Summer Squash & Corn Sauté

Bring the taste of summer to your table with this vibrant Sunshine Sauté featuring summer squash and corn. This easy-to-make dish celebrates seasonal produce, highlighting the fresh flavors of zucchini, yellow squash, and sweet corn. Perfect as a side or main course, it’s packed with nutrients and bursts with color. Enjoy the perfect blend of textures and tastes by serving it alongside grilled proteins or over grains for a wholesome meal. Embrace the essence of summer cooking!
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Ingredients
  

2 medium summer squashes, diced (zucchini or yellow squash)

2 cups fresh corn kernels (about 4 ears of corn, or use frozen if fresh isn’t available)

1 medium red bell pepper, diced

1 small red onion, finely chopped

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon smoked paprika

Salt and pepper, to taste

¼ cup freshly chopped parsley for garnish

Optional: Crumbled feta cheese or cotija for topping

Instructions
 

Prep the Ingredients: If using fresh corn, shuck the ears and carefully cut the kernels from the cob. Dice the summer squashes, bell pepper, and onion, and mince the garlic.

    Heat the Pan: In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and cook for about 3-4 minutes until it becomes translucent.

      Add Garlic & Peppers: Stir in the minced garlic and diced red bell pepper. Sauté for another 2-3 minutes until the bell pepper softens slightly.

        Incorporate Squash & Corn: Add the diced summer squash and fresh corn kernels to the skillet. Cook for about 5-7 minutes, stirring occasionally until the squash is tender but still holds its shape.

          Season: Sprinkle in the thyme, smoked paprika, salt, and pepper. Toss everything to combine well, allowing the flavors to meld for an additional 2-3 minutes.

            Garnish & Serve: Remove from heat and toss in the chopped parsley. If desired, sprinkle crumbled feta or cotija on top for an added layer of flavor.

              Enjoy Warm: Serve this vibrant sauté warm as a side dish or over a bed of grains for a light and refreshing meal!

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4 portions