1-First, get your ingredients ready in about 10 minutes. Wash and slice 2 summer squash into 1/4-inch rounds, and measure out 3 cups of corn if it’s frozen and thawed. Halve and thinly slice 1 white onion, mince 3 cloves of garlic, and have 2 tablespoons of avocado or olive oil and butter on hand. This prep keeps things moving fast for the summer squash and corn recipe.

2-Next, heat the oil and onion in a large skillet over medium heat for 3 to 5 minutes until the onions are lightly browned.

3-For the third step, add the butter and garlic, cooking for 2 to 3 minutes until melted and fragrant. Stir in 1 teaspoon of bouillon powder, 1/2 teaspoon each of salt and black pepper.

4-Then, add the squash and corn, cooking for 3 to 5 minutes until heated through. Tips like using frozen corn for convenience make this easy, and remember to stir in 1 tablespoon each of chopped chives and parsley at the end before serving. The skillet method gives great flavor, and if reheating leftovers, preheat to avoid overcooking and add a teaspoon of butter for extra taste.