Simple Summer Squash

I found a recipe similar to this in a magazine years ago when I was in college and still trying to figure out the "cooking for myself" thing. I remember the recipe being very forgiving for a novice cook, quite fast, and easy on my college budget. I don't remember where I got the recipe and the oil-spotted clipping I loved so much has long-since gone to the great compost pile in the sky, but I have mostly committed it to memory. Over the years I've tinkered around with what I remember and I'm excited to share with you my current version.

This recipe cooks the squash for a short time over high heat, almost like stir frying. The mix of crisp-tender squash, sweet corn, and melty cheese is just so satisfying, plus it cooks up really quickly and requires very little time over the hot stove. Since I do not have air conditioning, this is extremely important to me! I often serve this along side baked fish or a grilled cheese sandwich. Although the recipe feeds 4-6 as a side, I've also been known to eat half a batch for dinner and the other half for lunch.

This recipe is in heavy rotation at my place during the summer when summer squash is cheap in grocery stores and when friends and neighbors are unloading their zucchini surplus in a near panic. I'm happy to give you an excuse NOT to make another loaf of zucchini bread.

Start by prepping your veggies. Slice 1 pound of summer squash (yellow squash or zucchini or both - I used two medium) into thick rounds. I like to cut the squash at a sharp angle and then cut the larger pieces in half. This creates a bit more surface area for cooking plus I like the way it looks, but rounds work well, too. It is important to slice the squash into pretty thick rounds (up to 1/2-inch thick) so it doesn't get soggy during cooking.

Slice the kernels from one cob of sweet corn - most average corn cobs will yield around 1 - 1 1/3 cups of corn. This recipe tastes best with fresh corn, but if you absolutely must you can use 1 cup frozen corn or (heaven help you) canned corn. Make sure it is thawed, drained, and mostly dry before cooking and you'll need to reduce the cooking time a bit.

Note: This recipe cooks up very quickly and there is little time for veggie prep, so slice the vegetables, grate the cheese, and measure the cumin in advance. 

First, heat 1 1/2 - 2 tablespoons olive oil (or some other light oil) in your biggest skillet over medium-high heat until very, very hot but not smoking. Add 1 teaspoon ground cumin and cook, stirring constantly, for 20-30 seconds. This will toast the cumin just a bit and enhance the flavors. Remember to stir quickly and constantly or the cumin will burn.

Immediately add the squash to the skillet and increase the heat slightly (the pan and oil needs to stay really hot and the temperature will drop a bit when you add the squash). The pan should be full but not overcrowded. This is important so the squash cooks but doesn't get soggy. Stir or toss the squash to coat it in the cumin and oil.

Cook over medium-high heat for 2-3 minutes, stirring a few times, until the squash starts to soften and a few pieces start to color.

Scootch the squash over to the side of the pan and add the corn kernels to the empty side of the skillet. Stir the kernels around a bit and cook for about 30 seconds (the corn will cook a bit faster this way). Add salt and pepper to taste (I add maybe 1/4 teaspoon salt and a few twists of pepper from the pepper mill). Mix the corn and squash together and cook for another 1-2 minutes, stirring once or twice. (If using frozen or canned corn, cook the squash for an extra minute, then stir the corn in and cook for about 1 minute, or until the corn starts to warm through.)

Almost there. . .

. . . and done!

At this point the corn will be warmed through and will just start to cook. Remove from heat, add 1/3 cup shredded Monterrey jack cheese, and top with a handful of pepitas. The residual heat will melt the cheese into a gooey sauce. You can either add the cheese to the skillet, stirring briefly, and let it sit for a few moments before serving (my favorite way) OR transfer the squash and corn mix to a serving dish or individual plates then top with the cheese and pepitas. However you do it, it tastes best when served immediately. (Like you will need urging!)

Simple Summer Squash Sautee
Serves 4-6
Prepare all of the ingredients in advance, as this cooks up very quickly.

1 1/2 - 2 tablespoons olive oil
1 teaspoon ground cumin
1 pound summer squash (zucchini and yellow squash), sliced into thick rounds
1 cob of sweet corn, kernels removed (about 1 - 1 1/3 cup)
Salt and pepper to taste
1/3 cup Monterrey Jack cheese, shredded
Pepitas for garnish (optional)

1. Heat oil in a large skillet over medium-high heat until very hot (but not smoking). Add cumin and cook, stirring constantly, for 20-30 seconds.

2. Immediately add the squash and stir to coat the squash in the cumin and oil. Increase the heat slightly and cook for 2-3 minutes, stirring occasionally, until squash starts to soften and and a few pieces start to brown a bit.

3. Move squash to one side of the skillet and add the corn kernels. Stir a bit to coat the kernels in residual oil and cook for 30 seconds to 1 minute. Mix the corn and squash together and add salt and pepper to taste. Cook for an additional 1-2 minutes, or until corn starts to heat through and the squash starts to brown. Remove from heat.

4. Immediately either transfer the squash mixture to a serving plate or individual plates and top with cheese OR add the cheese to the skillet and lightly mix it in to the squash and corn mixture (the residual heat will melt the cheese). Top with a handful of raw or toasted pepitas and serve at once.