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Place scallions and sour cream in blender and pulse until smooth. Season with sea salt and pepper; and set aside.
Heat oil in a large frying pan over medium heat until shimmering. Add bell pepper, onion and garlic and season with sea salt and pepper. Cook 6 minutes, stirring occasionally, until vegetables have softened slightly.
Meanwhile, remove corn kernels from cobs. Place a small bowl upside-down inside a large bowl. Stand corn — picked-side down — on top of smaller bowl, and using a sharp knife, slice down along the cob. Instead of flying every which way, kernels will collect in bottom of bowl.
Increase heat to medium-high. Add squash, season with sea salt and pepper and stir to combine. Cook 3 to 4 minutes, stirring occasionally, until squash is tender.
Add corn, stir to combine, and cook 2 minutes, until just warmed through. Turn off heat and stir in lemon juice. Taste and season with sea salt, pepper and additional lemon juice as needed. Transfer to a platter, drizzle with scallion sour cream; and serve.
Pro tip: Don’t discard the cobs! Toss them in a large pot, cover with water, add a few big pinches of sea salt, and simmer for an hour. The stock will be sweet, fragrant and golden in hue. Use liquid gold to make corn soup or chowder; stir it into risotto; or make polenta extra corny by swapping it in for your usual cooking liquid.