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Skillet Summer Squash and Corn RecipeSkillet Summer Squash and Corn


Summer squash and sweet corn are full of vitamins and minerals, including antioxidants that promote eye health. This recipe works great as an easy side dish or as a filling for vegetarian tacos.

Nutrition Facts
Serving Size 1/6 recipe
Amount Per Serving
% Daily Value*
Total Fat 2.9g
2%Saturated Fat 0.5g
Trans Fat 0g
Cholesterol 0mg
Sodium 54mg
Total Carbohydrate 21.3g
Dietary Fiber 4g
Sugars 5.3g
Protein 2.6g
Vitamin C 24%Vitamin A 4%
Iron 3%Calcium 2%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 6 servings

Preparation time: 10 minutes

Cooking time: 15 minutes


  • 1 tbsp extra virgin olive oil
  • ¾ cups diced onion
  • 4 cups chopped summer squash (about 3 medium squash)
  • 2 ½ cups corn kernels (about 2 large ears)
  • ¼ tsp garlic powder
  • 1/8 tsp fine ground sea salt
  • 1/8 tsp ground black pepper
  • 3 basil leaves, chopped


  1. Heat the olive oil in a large skillet over medium-high. Add the onions and cook for 5 minutes. Stir often. Add the summer squash, and cook for 3 more minutes until the squash begins to soften and brown. Stir in the corn, and cook 3 to 4 minutes until all ingredients are heated.

  2. Stir in the salt, pepper, and basil. Serve warm.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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