Corn With Squash

Total Time
20 mins
0 mins

Posted for Zaar World Tour 2005. My BF made this dish tonight, with the freshest zucchini and corn on the cob, it was delightful. He reduced the oil from 4 tablespoons to 1, and sprinkled liberally with pepper and omitted the parsley. Simple preparation, outstanding results. From a special issue of Saveur, the best of Tex-Mex Cooking.

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  1. Cut sqash in half lengthwise and thinly slice crosswise and set aside.
  2. Heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until soft, 2-3 minutes.
  3. Add squash and cook, stirring often, until just soft, about 6-8 minutes.
  4. Add corn and cook, stirrig often, about 5 minutes more.
  5. Add parsley and season to taste with salt and pepper.