Ingredients
1 pound yellow summer
squash, trimmed
1/2 teaspoon coarse salt
2 medium-to-large ears
fresh corn, husks
and strings removed
(or 1 cup canned corn,
drained)
1/2 cup pecans, broken into
small pieces
1-1/2 tablespoons unsalted
butter
1/4 cup scallion tops,
snipped with scissors
into 1/2-in. pieces
1/2 teaspoon freshly-grated
black pepper
2 ounces Gouda cheese,
shredded (1/2 cup)
Preparation
Slice squash into 1/4-inch-thick rounds. Place into a colander, toss with the salt and drain over a bowl or in the sink 30 minutes; re-toss occasionally.
With a chef's knife, place a deep, crosswise cut in the middle of each corncob and snap halves apart with hands. Balancing flat end of cobs on cutting board, cut off kernels in downward motion; discard cobs. Measure 1 cup of corn and refrigerate any remainder for other use.
Once squash is sweated, place rounds, a batch at a time, in a single layer on a paper-towel-lined plate. Cover with another paper towel and gently press to remove excess moisture.
Toast nuts, stirring constantly, in a dry, 12-inch skillet over medium-high heat until fragrant, about 3-4 minutes. Remove skillet temporarily from heat, emptying nuts immediately onto a plate to arrest cooking. Wipe out skillet with a damp paper towel. Swirl 1 tablespoon of the butter in skillet and add the squash; saute and flip with spatula or tongs 4-5 minutes until squash is translucent and softened, reducing heat slightly if desired. Transfer squash to plate. Add remaining 1/2 tablespoon butter and the corn to skillet and saute 3-4 minutes until corn is uniformly golden and cooked. Reduce heat to medium.
Return squash and nuts to skillet, and add the scallion tops and black pepper. Fry about 2 minutes, stirring constantly, to combine flavors and heat through. Add cheese and stir-fry 15 seconds longer. Serve immediately.
