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

AuntE

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

54 calories; protein 1.2g 3% DV; carbohydrates 6.3g 2% DV; fat 3.3g 5% DV; cholesterol 7.6mg 3% DV; sodium 44.9mg 2% DV. Full Nutrition
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Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/18/2014
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 cayenne pepper. Read More
(21)

Most helpful critical review

Rating: 3 stars
07/14/2019
LOozing ll Read More
82 Ratings
  • 5 star values: 69
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/18/2014
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 cayenne pepper. Read More
(21)
Rating: 5 stars
07/15/2014
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 - and it's so simple! I'll be making this often. No need to change a thing! Read More
(21)
Rating: 5 stars
03/30/2015
Awesome taste for such a simple to prepare recipe. Next time, I am going to add zucchini. Read More
(12)
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Rating: 5 stars
08/12/2015
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 5 minutes added squash drained if necessary. Did not have parsley. Rave reviews! Will make again. Read More
(9)
Rating: 5 stars
07/16/2014
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. Read More
(9)
Rating: 5 stars
08/28/2014
My husband and I enjoyed this recipe. I did sautéed some onions and add 2 tablespoons of sun-dried tomato pesto. Read More
(9)
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Rating: 5 stars
04/24/2015
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 and seasoned with season salt. It is sooo good and I'm not a vegetable lover. Try it Mikey you will like it! Read More
(8)
Rating: 5 stars
05/27/2015
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 flavor and I go for seconds almost every time! Huge hit!!! Read More
(4)
Rating: 5 stars
08/01/2015
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 fresh flavor. Read More
(4)
Rating: 3 stars
07/14/2019
LOozing ll Read More
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