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As the summer sun shines brightly and gardens burst with vibrant colors, there's no better way to celebrate the season than with a fresh and flavorful dish like Sunshine Sauté with Summer Squash and Corn. This dish not only embodies the spirit of summer with its bright, cheerful hues but also offers a delightful combination of textures and flavors that make it a perfect addition to any meal. With its quick preparation and the use of seasonal produce, this sauté is not just a feast for the eyes; it's a nutritious and satisfying option for lunch, dinner, or even a light snack.

Summer Squash & Corn Sauté

Celebrate summer with a vibrant Sunshine Sauté featuring fresh summer squash and sweet corn. This quick and easy recipe combines colorful seasonal vegetables, ensuring a delightful mix of textures and flavors. Packed with vitamins and low in calories, it's a nutritious addition to any meal, from light lunches to hearty dinners. Perfect for gatherings or weeknight meals, this dish is versatile and adaptable to various dietary needs. Enjoy the bright flavors of summer!
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Ingredients
  

2 medium summer squashes (zucchini or yellow squash), diced

2 cups fresh corn kernels (approximately 4 ears of corn, or use frozen corn if fresh is not available)

1 medium red bell pepper, diced

1 small red onion, finely chopped

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon smoked paprika

Salt and pepper, to taste

¼ cup freshly chopped parsley, for garnish

Optional: Crumbled feta or cotija cheese, for topping

Instructions
 

Prep the Ingredients: If using fresh corn, shuck the ears carefully and slice the kernels off the cob using a sharp knife. Next, dice the summer squashes and the red bell pepper, finely chop the red onion, and mince the garlic cloves.

    Heat the Pan: In a large skillet, pour in the olive oil and warm it over medium heat. Once the oil is hot, add the chopped onion. Cook for approximately 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent.

      Add Garlic & Peppers: To the skillet, stir in the minced garlic and diced red bell pepper. Sauté the mixture for an additional 2-3 minutes, until the bell pepper starts to soften.

        Incorporate Squash & Corn: Add the diced summer squash and fresh corn kernels to the skillet. Continue to cook for about 5-7 minutes, stirring occasionally, until the squash is tender yet retains some of its crispness.

          Season: Sprinkle the thyme leaves, smoked paprika, salt, and pepper over the mixture. Toss everything together well, allowing the flavors to meld and cook for an additional 2-3 minutes.

            Garnish & Serve: Remove the skillet from the heat and mix in the freshly chopped parsley. If desired, sprinkle crumbled feta or cotija cheese over the top for an added burst of flavor.

              Enjoy Warm: Serve this colorful and vibrant sauté warm, either as a delightful side dish or atop a bed of grains for a light and refreshing main meal!

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4 portions

                  Presentation Tips: For an appealing presentation, serve the sauté in a colorful dish and sprinkle a bit of extra parsley on top. Place a wedge of lemon on the side for a refreshing squeeze that enhances the flavors!