I have been cooking a lot of the yellow summer squash. I found some that are thicker and I have no idea what the difference is between the two kinds of yellow squash. I also found yellow squash with a lumpy skin and another with a smooth skin. I guess, I have to do some research to get this straight. For now, what counts, is how it tasted. The squash is pretty neutral in taste and it accommodates sweetness very well. Mixed with the caramelized corn, it blends together, in terms of the sweetness. I had seconds on this one.
This is perfect for the summer with these crops so readily available.
Caramelized Corn and Sweet Squash adapted from food.com
1 tablespoon olive oil
1 teaspoon lemon zest
1/4 cup lemon juice
1 tablespoon honey
1 yellow squash, cut into 1 inch chunks
2 cups corn, fresh, canned or frozen
1 teaspoon brown sugar
1/2 onion, chopped
Heat olive oil in saute pan. Place corn and onion in skillet and cook for about 5 minutes until they start to brown.
Add squash and let brown on one side (about 3 - 5 minutes). Turn over and let brown on other side.
Add the lemon zest, lemon juice and honey.
Let cook until squash is browned on other side. Stir gently to mix all flavors.
Place caramelized corn, onion and brown sugar on top of squash and mix together. Heat in microwave or on top of stove.
Linked to Marvelous Mondays Inspire Me Monday Mealtime Monday Ingredient Spotlight - Corn