Add corn kernels, some diced onion, and chopped green and yellow squash to a hot pan with some salt, pepper, and a bit of sugar. (You won't need oil, as enough water will seep out of the moisture-rich veggies.) Cook until everything softens, then add tomato sauce (use canned, crushed tomatoes or make your own by cooking fresh ones down with garlic and oil) and some chopped chives. Chill and, before serving, drizzle with white balsamic vinegar and a splash of olive oil. Serve with crusty bread.
Credit: Getty Images
Powered By ZergNet
Why the 63-Year-Old American Rock Icon Still Won't Back Down
Plus: Wildfire Epidemic: Climate Change and the Burning of the West
ON NEWSSTANDS NOW
Tom Petty Still Won't Back Down
Sierra Nevada's Founder Throws the Summer's Biggest Beer Party
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.