Intern Challenge: Corn and Summer Squash

To make our rounds of the area farmer’s markets a little more interesting, we’ve instituted an “Intern Challenge” where the interns covering the market each choose an ingredient from the market and then must use the ingredient they have chosen, plus the ingredient chosen by their counterpart in a recipe of their own invention.

This week:

Corn and Summer Squash

Alex’s Shrimp Pasta Salad
I made a pasta salad that I’ve adapted from a Martha Stewart Living Magazine recipe I saw last summer, its quick and looks like you’ve worked really hard. 

two dozen medium-sized shrimp, de-veined and peeled (if you like)
2 ears of corn
1 medium to large summer squash
3 cups of arugula (or baby greens)
2 cups dry Campanelle pasta (or something comparable)
olive oil
fresh ground black pepper
sea salt

Defrost the shrimp (if frozen) by placing them in room-temperature water until they sink. You may want to switch out the water as it gets colder to speed up the process.
Next, Shuck and boil the corn (about 5-8 minutes). Boil the pasta according to directions. Using a mandolin (if you can) slice the summer squash as thin as possible.
After, sauté the shrimp in a hot pan with olive oil until pink and plump (about 4-5 minutes). Place the sliced squash, hot shrimp, and arugula in a large bowl, pour hot pasta in on top and toss together. Once the corn has cooled, slice kernels off and pour over salad, toss together with extra-virgin olive oil, salt and pepper to taste. Serves 4 meal-sized portions or 8-10 salad-sized portions.

Meri’s Summer Succotash
With my ingredients, I created a summer succotash, best enjoyed when the vegetables are in season and sold at the market nearest you. 

½ Vidalia onion, finely chopped
1 pint cherry tomatoes cut in halves
2 ears corn, grilled and taken off the cob
1 can (19oz) cannellini beans, drained and rinsed
1 large summer squash, cut into eighths
1 large zucchini squash, cut into eighths
5 to 6 leaves of fresh mint
Handful of fresh basil
1 tsp garlic, minced
Extra virgin olive oil, for grilling and to drizzle on top of the succotash
Salt and pepper for taste

Combine tomatoes, onion, cannellini beans, and garlic in a bowl and set aside. Drizzle olive oil, salt and pepper onto the squashes and the corn. Place on the grill for about 5 minutes on each side (you want the grill marks, but you want the veggies to keep their structure). Once the corn and squash is seared, take off the grill. Cut the kernels of corn off the cob and cut the squash into bite size pieces. Toss the grilled veggies with the tomatoes, onion, cannellini beans, and garlic; add a healthy drizzle of olive oil, the mint and the basil and salt and pepper to taste. Serve as a side dish with your favorite protein (I had it with grilled chicken it was so yummy!). If serving as the main meal, add another can of cannellini beans, black beans or chick peas. The dish is even better if you serve with quinoa; simple, delicious and really good for you.


Join the challenge with us, get creative and make your favorite summer dish using fresh corn and summer squash. We’re always looking for recipes and other sources of inspiration!


About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
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