Recipe information
Total Time
25 minutes
Yield
Servings
Ingredients
2 tablespoons safflower oil or other neutral oil
2 ears of corn, husked, kernels cut from cobs (2 cups)
Kosher salt and freshly ground black pepper
3 medium squash (assorted colors, 1 1/2 pounds), grated on the large holes of a box grater (4 cups packed)
1/2 cup plus 2 tablespoons grated Parmesan
1 large scallion, trimmed, thinly sliced (4 tablespoons), divided
Juice of 1 lemon
Crushed red pepper flakes (optional)
1 tablespoon toasted sunflower seeds (optional)
Preparation
Heat oil in a large skillet over medium-high heat until it shimmers. Add corn and season with salt and pepper; cook, stirring occasionally, until light golden, about 3 minutes. Add squash; season with salt and pepper. Cook, stirring occasionally, until just softened but still retaining texture, 2–3 minutes. Stir in 1/2 cup Parmesan and 3 Tbsp. scallion. Remove from heat and toss until cheese is melted. Season to taste with salt, pepper, 1 Tbsp. lemon juice, and red pepper flakes, if using. Add more lemon juice, if desired. Transfer to serving platter or individual plates. Scatter over remaining 2 Tbsp. cheese and scallions; season with pepper to taste. Garnish with seeds, if desired.
Nutrition Per Serving
One serving contains: Calories (kcal) 150 Fat (g) 9 Saturated Fat (g) 3 Cholesterol (mg) 10 Carbohydrates (g) 10 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 7 Sodium (mg) 4700
