Yellow Squash and Corn Saute recipe

All Recipes Side Dish Vegetables Squash Summer Squash

Ingredients

2 ears corn, husked and cleaned
2 yellow squash, diced
½ cup water
2 tablespoons butter, or more to taste
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

Nutrition Info

54.3 calories
carbohydrate: 6.3 g
cholesterol: 7.6 mg
fat: 3.3 g
fiber: 1.6 g
protein: 1.2 g
saturatedFat: 1.9 g
servingSize: -
sodium: 44.9 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place corn into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.

  2. Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.

  3. Stir corn, butter, parsley, salt, and pepper into squash, cook, stirring occasionally, until heated through, about 5 minutes.

Recipe Yield

8 servings

Recipe Note

This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.

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