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Skillet Summer Squash and Corn Recipe
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.
1
1
25 min
TOTAL TIME
96
CALORIES
$0.55
PER SERVING
Ingredients
8 INGREDIENTS
6 SERVINGS
4 cups summer squash
chopped
2 1/2 cups corn kernels
3/4 cup diced onion
3 leaves basil
chopped
1/8 tsp sea salt
1 tbsp extra virgin olive oil
1/4 tsp garlic powder
1/8 tsp ground black pepper
Directions
5 STEPS
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
View Directions on My Food Diary
Health Info
Macros
16g
CARBS
3g
FAT
3g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN
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Frequently Asked Questions
What is the best way to cook fresh corn on the cob?
What's the difference between white and yellow corn?
Can you eat fresh corn raw?
Is canned corn as healthy as fresh corn?
Can I substitute cornmeal for cornstarch?
Why is my corn not sweet?
How can I enhance the flavor of canned corn?
Can I use fresh corn instead of canned in recipes?
How do I remove the silk from corn?
Why does corn turn hard when cooked?
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