This super simple sautéed zucchini, yellow squash and corn recipe allows the crisp, fresh flavors of the squash and corn to shine. It's an easy one skillet dish and is perfect for using your summer garden squash. The Spicy Green Chili Olive Oil adds a great flavor with a little kick!
Heat about a tablespoon of Roasted Garlic Olive Oil in a pan and add chopped onion. Cook until tender. Add about a tablespoon of Spicy Green Chili Olive Oil (or more depending on how much squash you have) and add zucchini and yellow squash, sauté until just before desired doneness (adding more Roasted Garlic and/or Spicy Green Chili oil if needed). Add the corn to squash mixture, season with salt and pepper and cook a few more minutes until corn is heated through. (sometimes I melt some Colby/Jack cheese on top before serving)
