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Yellow Squash and Corn Saute

Rated as 4.8 out of 5 Stars
78

"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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Ingredients

35 m servings 54
Original recipe yields 8 servings

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 54 calories; 3.3 6.3 1.2 8 45 Full nutrition

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Reviews

Read all reviews 44
  1. 54 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Terrific! I often find myself with a leftever ear of corn, which I end up tossing a few days later. This is the perfect solution. I thought it sounded a little plain, but wow, what great flavor ...

Most helpful critical review

Flavor was kind of bland. I may try again, using some of the other reviewers suggestions: onion, etc. I used white corn because that is what was available. The recipe didn't specify which ...

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Terrific! I often find myself with a leftever ear of corn, which I end up tossing a few days later. This is the perfect solution. I thought it sounded a little plain, but wow, what great flavor ...

I gave this recipe a Mexican twist. Cooked & cut the vegetables the same. Omitted the butter & parsley. Added a bit of olive oil mayonnaise & fresh chopped cilantro. Sprinkled with a bit of caye...

Awesome taste for such a simple to prepare recipe. Next time, I am going to add zucchini.

My husband and I enjoyed this recipe. I did sautéed some onions and add 2 tablespoons of sun-dried tomato pesto.

I love both of these veggies and combining them seemed to just sound yummy. The result was pleasing and using up leftovers and the tons of squash we get out of garden felt good.

Doubled the recipe. Did not precook the corn., just cut off cob. Steamed squash in microwave. Sautéed white onion in butter and olive oil (about 2 tablespoons ea.) Added corn. After about ...

I used corn on the cob that I had frozen and frozen summer squash from last summer. I only had dried parsley from my herb garden last year, so used that. I substituted coconut oil for the butter...

Wow!!!! This is delicious! The first time we made it we accidentally used cilantro instead of parsley. Just made it again using fresh Italian parsley, which is wonderful and adds Aa bright fre...

I am in love with this side dish. I have probably made it 10 times in the last month. Everyone I've made it for loves it. I don't even like yellow squash, but the corn does something to the flav...