Corn, Squash and Pepper Sauté

This is a flexible formula for combining veggies - anything fresh and somewhat compatible will be delicious. This would also make a great topping for chicken, fish or steak tacos, or even quesadillas (leaving off the goat cheese).
Corn, Squash and Pepper Saute
Servings: 3 Prep 10 mins Cook 10 mins Start to Finish 20 mins


  • 2 tablespoons olive oil
  • 1/4 red onion, sliced
  • 2 small yellow squash, sliced
  • 1 green bell pepper, sliced
  • 1/2 jalapeno pepper, sliced (seeds and veins removed for a milder dish)
  • 2 ears corn, kernels sliced from the cobs
  • 2 scallions, sliced
  • 1 tablespoon chopped fresh oregano (or other soft herb)
  • Salt
  • 1 teaspoon fresh lime juice, or to taste
  • 3 tablespoons crumbled fresh goat cheese (optional)

Make It

1. In a large skillet over medium-high heat, warm the oil. Add the onion and saute for 2 minutes. Add the squash, pepper and jalapeno and saute until the vegetables begin to soften, 6 minutes.

2. Add the corn, scallions, oregano and a pinch of salt and saute for 2 more minutes. Season with lime juice and serve hot or warm, topped with goat cheese if desired.


  • Find out more about this recipe on Mom Appetit's blog.

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