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Active Time
15 minutes
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Total Time
25 minutes
Ingredients
Servings
Heat oil in a large skillet over medium-high heat until it shimmers. Add corn and season with salt and pepper; cook, stirring occasionally, until light golden, about 3 minutes. Add squash; season with salt and pepper. Cook, stirring occasionally, until just softened but still retaining texture, 2–3 minutes. Stir in 1/2 cup Parmesan and 3 Tbsp. scallion. Remove from heat and toss until cheese is melted. Season to taste with salt, pepper, 1 Tbsp. lemon juice, and red pepper flakes, if using. Add more lemon juice, if desired. Transfer to serving platter or individual plates. Scatter over remaining 2 Tbsp. cheese and scallions; season with pepper to taste. Garnish with seeds, if desired.