Corn And Squash Salad Food

20 MINUTE ZUCCHINI AND CORN FIESTA SALAD

Steps:

• Heat 2 Tbsp. oil in a large skillet over medium. Add zucchini; cook 5 to 7 minutes, stirring only occasionally, until golden-brown and tender. Add jalapeño and garlic; cook 2 more minutes, until aromatic. Stir in corn, cook 1 minute, until heated through. Season with salt and transfer mixture to a bowl.
• Prepare Chili-Lime Vinaigrette by combining olive oil, lime juice, chili powder, salt, cumin, and cilantro in a small bowl; stir with a whisk.
• Add tomatoes and feta cheese to zucchini mixture. Pour dressing overtop and gently toss to combine. Garnish with additional cilantro, if desired.

CORN SALAD

Steps:

• For the corn: Prepare a grill for medium-high heat.
• Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
• For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
• Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.

CORN AND SQUASH PUDDING

Steps:

• Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray. Heat the butter in a medium nonstick skillet over medium heat. Add the garlic and onions and cook until softened, 4 minutes, and then add the squash and cook until dry. Stir in the corn and set aside to cool slightly.
• Combine the milk, cornmeal, parsley, nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl until smooth. Stir in the skillet mixture.
• Whip the egg whites in a separate bowl to stiff peaks and fold into the corn mixture. Fold in the cornflakes, pour into the prepared baking dish and smooth the top. Bake until lightly browned around the edges and a thin knife inserted into the center comes out clean, 45 to 50 minutes.
• Calories: 140 Fat: 3 grams Saturated Fat: 1.5 grams Protein: 6 grams Carbohydrates: 26 grams Sugar: 6 grams Fiber: 2 grams Cholesterol: 5 milligrams Sodium: 220 milligrams

BLACK-EYED PEAS, CORN AND SQUASH SALAD

Steps:

• Rinse and drain black-eyed peas. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and a little more water if none is visible when you tilt the pan, and cook, covered, another 20-30 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool.
• Meanwhile, bring large pot of water to the boil. Add 2 tablespoons salt and 5 corn cobs. Cook corn 23 minutes. Remove corn and repeat with remaining cobs. Let cobs cool, then carefully cut corn from cob with sharp knife. Place cut corn in a medium bowl and add diced zucchini and squash, tomatoes, and scallions. Place vinegar in a small bowl and whisk in yogurt along with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle in olive oil while whisking so as to form an emulsion. Pour dressing over corn and vegetables. Add cooled black-eyed peas and chopped parsley. Stir gently to combine and serve.

YELLOW SQUASH AND CORN SAUTE

Steps:

• Place corn into a large pot and cover with salted water; bring to a 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 squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
• Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

ROASTED ACORN AND DELICATA SQUASH SALAD

Steps:

• Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
• Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
• Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
• Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.

CORN WITH SQUASH

Steps:

• Cut sqash in half lengthwise and thinly slice crosswise and set aside.
• Heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until soft, 2-3 minutes.
• Add squash and cook, stirring often, until just soft, about 6-8 minutes.
• Add corn and cook, stirrig often, about 5 minutes more.
• Add parsley and season to taste with salt and pepper.

GARLICKY SUMMER SQUASH AND FRESH CORN

Steps:

• Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
• Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.