CORN AND SQUASH SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill or grill pan over medium-high heat.
- Place the corn, squash and zucchini in a large bowl.
- To make the dressing, add the olive oil, honey, cumin, salt, chili powder, black pepper, lime zest and juice and garlic to a mixing bowl or small mason jar. Stir or secure the lid and shake to combine. Pour two-thirds of the dressing over the vegetables and toss to coat completely.
- Grill the vegetables, turning as needed, until really nice grill marks begin to form, about 5 minutes for the squash and 7 minutes for the corn in total. Remove to a baking sheet and cover with foil to keep warm.
- Arrange the slices of tomatoes around the edge of a large cutting board or platter and season with a pinch or two of salt and pepper. Place the grilled vegetables around the platter thoughtfully, making sure to leave some of the tomato peeking through. Drizzle over the remaining dressing and shower with the queso fresco and cilantro.
CORN WITH SQUASH
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.
Provided by Kumquat the Cats fr
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut sqash in half lengthwise and thinly slice crosswise and set aside.
- Heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until soft, 2-3 minutes.
- Add squash and cook, stirring often, until just soft, about 6-8 minutes.
- Add corn and cook, stirrig often, about 5 minutes more.
- Add parsley and season to taste with salt and pepper.
Nutrition Facts : Calories 159.6, Fat 4.5, SaturatedFat 0.7, Sodium 6, Carbohydrate 30.3, Fiber 4.2, Sugar 2.7, Protein 5
GARLICKY SUMMER SQUASH AND FRESH CORN
A delicious and different way serve two favorite summer vegetables, squash and corn!
Provided by Mindy
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
- Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 8 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 74 mg, Sugar 1.9 g
ACORN SQUASH
Sweet and buttery squash--this is quick and easy, and my family loves it.
Provided by TERRYLEE51
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h5m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
- Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
- Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 35.8 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 51.2 mg, Sugar 17.9 g
CORN 'N' SQUASH QUESADILLAS
Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Grill corn, covered, over medium heat for 10 minutes; turn. Place the squash, onion and jalapenos on grill; cover and cook for 5-6 minutes on each side. When vegetables are cool enough to handle, remove corn from the cobs, chop the squash and onion, and seed and chop the jalapenos. Place in a large bowl., Stir in the basil, oregano, garlic, salt and cumin. Place 1/2 cup filling on 1 side of each tortilla; sprinkle with cheese. Fold tortillas over filling. In a large cast-iron skillet or griddle, cook quesadillas in oil over medium heat until heated through, 1-2 minutes on each side. Cut into wedges.
Nutrition Facts : Calories 301 calories, Fat 12g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 454mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
CORN WITH SQUASH
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.
Provided by Lorraine of AZ
Categories Corn
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 358.7, Fat 15.6, SaturatedFat 2.2, Sodium 10.7, Carbohydrate 56.2, Fiber 7.2, Sugar 2.7, Protein 8.8
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THREE SISTERS SUCCOTASH - EATINGWELL
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3/5 (1)Total Time 1 hrServings 6Calories 126 per serving
- Place beans in a large saucepan; add water to cover. Add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to maintain a simmer and cook until the beans are tender, 20 to 30 minutes.
- Meanwhile, cut corn kernels from the cobs: Hold an ear by its stem end in a deep bowl. Use a small sharp knife to cut off the kernels, letting them fall into the bowl. Then scrape down the cob with a small spoon, scraping the "milk" and remaining corn pulp into the bowl. (Discard the cobs.)
- Heat oil and butter in a large, heavy skillet over medium heat. Add the corn and "milk." Stir to coat well, then add squash (or zucchini), the beans and 2 tablespoons of the bean- cooking liquid. Cook, stirring occasionally, until the corn and squash are tender, 8 to 12 minutes. Add more bean-cooking liquid if necessary to keep the mixture from sticking to the pan. Season with the remaining 1/4 teaspoon salt and pepper. Sprinkle with scallions and serve immediately.
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