Best Squash And Sweet Corn With Coriander Recipes

YELLOW SQUASH AND CORN SAUTE

Yellow Squash and Corn Saute image

Received this from another on line recipe site and loved the summery, bright flavors, ease of making and attractive presentation. I did add sweet onion and sweet peppers to the mix but posting as it was listed. Thinking it might also be good placed in a casserole dish, covered w/cheese and heated in the oven (just a thought)

Provided by Bonnie G 2

Categories Corn

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 ears corn, husked and cleaned
2 yellow squash, diced
1/2 cup water
2 tablespoons butter (to taste)
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Place corn into large pot and cover with salted water, bring to boil.
Reduce heat to medium-low and simmer until tender, 10 to 15 minutes.
Drain and cool corn.
Cut corn off the cobs.
Place squash into a skillet and add water.
Cook suash over medium heat until tender, 5- to 10 minutes.
Drain any excess water fromskillet.
Stir corn butter parsley salt and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

SQUASH AND SWEET CORN WITH CORIANDER

Squash And Sweet Corn With Coriander image

Provided by Leslie Land

Categories easy, side dish

Time 40m

Yield Two main-dish servings; four to six side-dish servings

Number Of Ingredients 5

Ingredients

2 pounds small (4- to 7-inch by 1-inch) yellow crookneck squash, cut in thin rounds, about 5 cups prepared
4 or 5 ears tender corn, enough to make at least 3 1/2 cups prepared
1/4 cup heavy cream or creme fraiche, not ultrapasteurized
1/4 cup coarsely chopped fresh coriander
Tiny pinch of salt

Steps:

Put a half cup of water in a large, heavy, non-reactive saucepan and bring to a boil. Add the squash, cover the pan, lower heat to low-medium and cook, stirring occasionally, until the squash is more or less falling apart and all the water has cooked away, about 20 minutes. If necessary, uncover the pan and raise the heat near the end of the cooking so there is no free water.
While the squash is cooking, cut the corn kernels from the cobs, keeping the knife perpendicular so only the tips are removed. Then scrape the cobs with the back of the knife to get all the juice and kernel hearts.
When the squash is ready, stir in the corn and cream. Cook, stirring often, for about three minutes, just long enough to heat everything through. Add the coriander, taste and add the merest smidgen of salt if you think it's necessary. Serve at once.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 6 grams, Carbohydrate 61 grams, Fat 15 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 128 milligrams, Sugar 28 grams, TransFat 0 grams