Planting corn, beans and squash together is a traditional agricultural technique that dates back to Mesoamerican societies. The Iroquois called them the “three sisters.”
When planted close together, they help each other thrive by increasing soil fertility. The beans offer support for the corn stalks’ snaking growth and the squash creates living mulch that shades the soil, keeps it cool and moist and helps keep out weeds and pests.
A simple and delicious combination of zucchini and corn makes these fritters a perfect summer side dish or appetizer. They’re also kid-friendly and a great way to use up leftover vegetables!
First, shred the fresh zucchini using a box grater. You’ll need about 2 cups shredded zucchini to make this recipe.
In a large bowl, combine the shredded zucchini with the corn kernels (from the cobs), onion, sliced scallions, cilantro, flour, grated cheese, and pepper. Stir well to combine all the ingredients.
Next, drain the shredded zucchini of excess water with a paper towel or colander. This step is essential if you want the fritters to be crisp on the outside and tender inside.
You’ll need to let the shredded zucchini sit for about 10 minutes, or until all the water is drained out. Once you’ve drained out the water, squeeze the zucchini over the sink or through a cheesecloth to get rid of as much liquid as possible.
While the shredded zucchini is draining, prepare the batter. Whisk together the eggs, scallions, garlic, dill, lemon zest, salt, pepper, flour, and some of the panko. Form the mixture into patties and coat with the remaining panko.
Then, pour a small amount of olive oil into a large skillet set over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the fritter mixture into the pan. Cook them for 3 to 5 minutes per side, or until golden brown and crispy. Reduce the heat as needed.
To serve, place a fritter on top of a bed of sour cream. Garnish with scallions or cilantro and enjoy!
These fritters are best enjoyed fresh. However, you can store them in an airtight container in the refrigerator for up to 3 days. Or you can reheat them on the stove over medium heat until warm.
These are great served with a dollop of sour cream or chipotle ranch or BBQ dipping sauce. Or you can add a little cayenne pepper to the batter for a bit of a kick! You can also freeze the fritters to enjoy later.
Mexican Grilled Corn & Squash Salad
This Mexican Grilled Corn & Squash Salad is sweet, juicy, and bursting with summer flavor! It’s a perfect side dish for any BBQ or potluck dinner.
Fresh, lightly charred corn gets a lightly creamy coating from mayo, lime juice and zest, garlic and scallions. Then, feta cheese dots it with salty pops of tang and smoked paprika accentuates everything with a deep smoky depth.
It’s also loaded with a healthy dose of good-for-you nutrients like lycopene, vitamin C, and fiber. It’s a quick and easy recipe that’s sure to please everyone at the table!
You can serve this salad cold or room temperature. For best results, make it at least 24 hours in advance. It’s also great to keep in an airtight container for up to 3 days.
For a healthier version, use Greek yogurt in place of the mayonnaise and add 1 cup of chopped fresh cilantro to the dressing. Or substitute a few teaspoons of honey for extra sweetness.
Another option is to use thawed frozen corn. You can also saute the corn in a skillet, as I did for this recipe. It’s a little quicker than grilling full ears of corn and it’s delicious!
The dressing for this corn salad is simple to make. It’s made with a combination of sour cream, mayonnaise, olive oil, lime juice, chili powder, salt, and pepper. This creamy, zesty dressing is a wonderful complement to the sweet corn and zucchini.
It’s the perfect side to any meal and can be served at room temperature or chilled until ready to eat!
This is a quick and easy salad that comes together in just 20 minutes. It’s filled with juicy grilled vegetables and topped with a zingy chili-lime vinaigrette!
You can easily make this recipe ahead of time by refrigerating the grilled vegetables and salad dressing separately until you’re ready to serve. Then, just combine the veggies and dressing and stir to mix!
This recipe is a fantastic way to enjoy the flavors of Mexican cuisine without spending a fortune! It’s perfect for summer entertaining, and you can even make it on a weeknight!
Yellow Squash Corn Saute
This is a simple and tasty corn and squash dish that’s a cinch to make and a perfect complement to just about any meal.
In a nutshell, this one-skillet wonder combines candy sweet corn with onion, garlic and yellow squash that’s browned to the max in a buttery smoky sauce, garnished with fresh basil and a sprinkle of cotija cheese. It’s the kind of side dish that will be a crowd pleaser at your next summer cookout or barbecue.
Unlike stir frying where rapid movement and heat transfer burn your fat before it has a chance to brown, the best way to saute a vegetable is to gently heat it in the right amount of oil at just the right temperature. This is where the fatty-fat-rich butter comes into play – it adds a dose of richness and moisture to your pan, while letting all that flavor shine through.
I could be a little old fashioned here, but in my book the most important rule of thumb is to never undercook your vegetables and this dish is no exception.
Summer Pasta with Zucchini & Squash
This quick and easy pasta dish with summer squash and corn is an ideal weeknight dinner! Using fresh vegetables and a quick sauce, it can be on the table in under 30 minutes.
This recipe is versatile and can be adapted to include other vegetables. It’s also a great way to use up leftover zucchini from your garden or your farmers market!
A simple saute of zucchini and summer squash makes a light, flavorful sauce for the pasta. If you’d prefer a more creamy sauce, you can add some mascarpone cheese or fresh goat cheese during the cooking process.
To make the sauce, heat olive oil in a large skillet over medium-high heat. Add chopped zucchini and summer squash, cherry tomatoes, garlic, red pepper flakes, thyme and season with salt and pepper. Saute until the veggies are browned and tender, about 5 minutes.
If you’d like to add some meat, try diced chicken breast or Italian sausage. Toss the pasta with the sauce right before serving for a complete meal.
You can also serve this pasta with a drizzle of a balsamic glaze. This will help balance the sweetness of the squash and tomato sauce.
To avoid mush, slice the squash into thin, 1/8-inch pieces (on a mandoline). Rinse thoroughly and pat dry before cooking.
Cook the pasta according to package directions; reserve about 1/2 cup of the pasta water. Toss the drained pasta with the vegetable mixture, adding enough of the reserved pasta water to create a sauce.
This is a perfect dish to enjoy during the summer months when you’re enjoying all the fresh, seasonal produce from your local market. It’s a quick, easy and delicious meal that will make your family happy!
The best part about this pasta is that it’s super easy to customize. Simply use different types of pasta, or swap in meat, cheese, and vegetables for a completely new dish!
Another tip to making this easy recipe is to add a little lemon zest to the pasta. This will enhance the flavor and make it more appetizing.