Summer squash and corn medley


  • 4 ears of corn
  • 1 pound red onion
  • 1 pound zucchini
  • 1 pound gold bar squash
  • 1 pint cherry tomatoes
  • 1 bunch basil
  • 1 lemon
  • 1/4 cup olive oil
  • Salt and pepper to taste


  1. Shuck corn and cut red onions into 1/2-inch rings. Grill both vegetables until slightly charred. When cool to touch, cut corn off the cobb and rough chop red onions and reserve to the side.
  2. Wash squashes. Cut the tops off and dice into 1-inch size cubes and save to the side.
  3. Take basil leaves off the stem, and tear into 1-inch size pieces.
  4. Juice the lemon and put to the side.
  5. Heat up olive oil in a sauté pan on medium-high heat. Add squashes for about 4-5 minutes or until squash begins to sweat.
  6. Add in corn, red onions, cherry tomatoes. Sauté for another couple minutes.
  7. Toss in basil and fresh lemon juice. Season with salt and pepper to taste.


A literary journalist whose stories on human behavior and public policy have appeared in Time, The Atlantic, and Slate and helped Time win two National Magazine Awards.

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Samantha Lee

Samantha Lee

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