25 Min

• 2 ears Corn, kernels cut from cobs 
• 1 Centercut Squash, grated on large holes of box grater
• 1/2 cup Grated Parmesan Cheese
• 1 Scallion, thinly sliced
• 2 Tbsp Olive Oil
• Juice of 1 Lemon
• Crushed Red Pepper Flakes (optional)
• Sea Salt and Freshly Cracked Black Pepper

Heat oil in large skillet over medium-high heat until it shimmers. Add corn and cook 3 minutes, stirring occasionally, until light golden. Add squash and cook 2–3 minutes, stirring occasionally, until squash softens but still retains texture. Stir in 1/2 cup Parmesan and scallions. Remove from heat and toss until cheese melts. Season with sea salt, pepper, 1 tablespoon lemon juice, and red pepper flakes. Adjust seasoning to taste. Before serving, garnish with more scallions and Parmesan cheese.