Description
Discover a delicious recipe for summer squash and corn that’s perfect for a light and fresh summer meal. Learn how to make this flavorful dish with our easy step-by-step guide!
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 white onion, halved and thinly sliced into long strips
- 2 tablespoons (30 g) beef fat
- 3 cloves garlic, finely minced
- 1 teaspoon (5 ml) vegetable bouillon powder
- 1/2 teaspoon (3 ml) salt
- 1/2 teaspoon (3 ml) ground black pepper
- 2 summer squash, washed and cut into 1/4-inch rounds
- 3 cups (450 g) corn (if using frozen, thaw it first)
- 1 tablespoon (15 ml) chives, chopped
- 1 tablespoon (15 ml) parsley, chopped
Instructions
- Pour the olive oil into a large pan and sauté the onion slices on medium heat until they start to turn golden.
- Introduce the beef fat and minced garlic to the onions. Mix well and continue cooking until the fat melts and the garlic releases its aroma, approximately 2-3 minutes.
- Incorporate the vegetable bouillon powder, salt, and black pepper into the onion mixture, stirring thoroughly.
- Add the sliced summer squash and corn kernels to the pan. Stir everything together and cook for 3-5 minutes until both the squash and corn are thoroughly heated.
- Mix in the chopped chives and parsley.
- Transfer to plates, add any desired garnishes, and serve right away.
Notes
- Consider using homemade beef stock for enhanced flavor.
- Swap beef fat with unsalted butter or olive oil for a lighter option.
- Experiment with herbs like thyme or basil for added freshness; sprinkle red pepper flakes for a touch of heat.