Heat a large skillet over medium-high heat and add a little olive oil.

Add about half of the corn and season lightly with salt, pepper, garlic powder, and cumin.

Cook for 4–6 minutes, stirring occasionally, until the corn is tender and beginning to develop golden, caramelized edges.

Transfer this corn to a blender.

Kitchen Technique: Don't constantly stir the corn. Letting it sit against the hot skillet creates those browned edges that make the dressing taste much more complex.

Add the sautéed corn to a blender along with olive oil, vinegar, lemon juice, garlic powder, cumin, salt, and pepper.

Blend until smooth and creamy.

Add water a tablespoon at a time until the dressing reaches your preferred consistency.

Taste and adjust the acidity, salt, and pepper.

Kitchen Technique: Blending warm sautéed corn with olive oil and vinegar creates a naturally creamy dressing without dairy, cashews, or mayonnaise.

Return the skillet to medium-high heat and add another drizzle of olive oil.

Add the diced squash in a single layer. Season with salt, pepper, garlic powder, and smoked paprika.

Sear for 5–7 minutes, turning occasionally, until golden on the outside and tender but not mushy.

Kitchen Technique: Give the squash space in the skillet. Overcrowding traps steam and prevents the caramelized edges you're looking for.

Add the remaining corn to the skillet with the squash.

Cook for another 3–4 minutes until the corn is tender and lightly browned.

Add the drained beans and toss gently until warmed through.

Turn off the heat.

Transfer the warm vegetables and beans to a large serving bowl.

Add the fresh herbs and scallions.

Pour over the creamy corn dressing and toss gently until everything is coated.

Finish with fresh lemon juice, extra herbs, cracked black pepper, and a drizzle of good olive oil.

Serve warm, at room temperature, or chilled.