How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Summer Squash and Corn Saute?

You need 6 ingredients. The key ingredients include: 1 1/2 tablespoons light olive oil, 1 large green or red bell pepper, cut into short strips, 2 medium yellow summer squash, halved lengthwise and sliced 1/4-inch-thick, 1 to 1 1/2 cups uncooked corn kernels (from 1 to 2 ears), and more.

Is Summer Squash and Corn Saute suitable as general?

Yes, Summer Squash and Corn Saute falls under the General category and is a great choice for this type of meal.

How do I store leftover Summer Squash and Corn Saute?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Squash and Corn Saute Recipe

Name: Summer Squash and Corn Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons light olive oil; 1 large green or red bell pepper, cut into short strips; 2 medium yellow summer squash, halved lengthwise and sliced 1/4-inch-thick; 1 to 1 1/2 cups uncooked corn kernels (from 1 to 2 ears); 2 medium firm tomatoes, diced; Salt and freshly ground pepper to taste

Try this homemade Summer Squash and Corn Saute recipe the whole family will love. Made with light olive oil, green, corn kernels and tomatoes. Easy step…

This Summer Squash and Corn Saute relies on simple, everyday ingredients such as light olive oil and medium firm tomatoes, diced. It comes together quickly and makes 4 servings, at about 86 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 1/2 tablespoons light olive oil
1 large green or red bell pepper, cut into short strips
2 medium yellow summer squash, halved lengthwise and sliced 1/4-inch-thick
1 to 1 1/2 cups uncooked corn kernels (from 1 to 2 ears)
2 medium firm tomatoes, diced
Salt and freshly ground pepper to taste

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Quick Info

Servings
4 servings
Calories
86 kcal
Category
General

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