Savory Squash & Corn Skillet

Tender squash and sweet corn highlight peak summer produce.

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5 Ingredients or Less
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15 minutes or less
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For the whole family
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Diabetes-friendly
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Immune boosting
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Heart-healthy
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Anti-inflammatory
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Vegetarian
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Vegan
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Gluten-free
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Dairy-free
Savory Squash & Corn Skillet
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Savory Squash & Corn Skillet

WHAT YOU'LL NEED

  • 1 summer squash, trimmed and sliced into thin half-moons
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 tablespoon olive oil
  • Juice of ½ lemon
  • Pinch sea salt
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DIRECTIONS:

  1. If using fresh corn: cook the cob (boil, steam, or grill), then cut off the kernels by standing the cob upright and slicing downward. If using canned or thawed frozen corn: drain well before using.
  2. Trim the ends of the summer squash, cut in half lengthwise, then slice into thin half-moon pieces.
  3. Heat olive oil in a skillet over medium heat.
  4. Add squash and cook until lightly golden and tender. 
  5. Stir in corn kernels and cook briefly until warmed through.
  6. Finish with lemon juice and sea salt.
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Thrive Tip

Seasonal produce often tastes best with minimal preparation.

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