Name: Yellow Squash and Corn Saute
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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; salt and ground black pepper to taste

Yellow Squash and Corn Saute

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

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Yield:

8 servings

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

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

Step 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.

Advertisement
Step 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.
Step 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; protein 1.2g; carbohydrates 6.3g; fat 3.3g; cholesterol 7.6mg; sodium 44.9mg. Full Nutrition

15 Instant Pot Recipes to Power You Through Whole30

20 Meatless Monday Ideas That Everyone Will Love

17 Blended Soups You Can Make Tonight

Ingredients

Directions

Nutrition Facts

Account

More

Account

More

Ingredients

Directions

Nutrition Facts