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Fresh from the Field Corn and Squash Recipe

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This recipe for Fresh from the Field Corn and Squash is from A Journey Through Our Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 corn on the cob (equivalent to 3 cups)
1 large squash (equivalent to 4 to 5 cups)
2 tbsp. Extra Virgin Olive Oil
1 tsp. salt
Directions:
Directions:
Cut the kernels off the cob by cutting away from your body holding the tip of cob downward into a medium bowl. Cut close to the cob without cutting into the cob. Wash and cut squash into quarters and slice into about 1/8 inch slices (like your making fried potatoes). Heat up oil in a large pan on medium-high heat. Add squash, corn, and salt. Cook until golden brown, stirring occasionally. Serve with your favorite meat dish or enjoy by itself.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I came from the Navajo reservation and we usually grow corn, squash, melons, and potatoes on our farms. Corn is our biggest crop with many uses-this recipe being one of them. It is best when made fresh off the farm. This is an easy dish for older children (12+) to make. They love to help make it and, of course, love to eat it too.

 

 

 

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