*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.
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.
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!
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.
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!
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!!!
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.