Yellow Squash and Corn Saute

4.8
(92)

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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14
14
14
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
8
Yield:
8 servings

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 (Optional)

  • salt and ground black pepper to taste

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.

Nutrition Facts (per serving)

54 Calories
3g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 54
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 45mg 2%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 1g
Vitamin C 6mg 32%
Calcium 13mg 1%
Iron 0mg 2%
Potassium 168mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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