Yellow Squash and Corn Saute
"Received this from another on line recipe site and loved the summery, bright flavors, ease of making and attractive presentation. I did add sweet onion and sweet peppers to the mix but posting as it was listed. Thinking it might also be good placed in a casserole dish, covered w/cheese and heated in the oven (just a thought)"
photo by Bonnie G #2
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 ears corn, husked and cleaned
- 2 yellow squash, diced
- 1⁄2 cup water
- 2 tablespoons butter (to taste)
- 1 tablespoon chopped fresh parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
directions
- Place corn into large pot and cover with salted water, bring to boil.
- Reduce heat to medium-low and simmer until tender, 10 to 15 minutes.
- Drain and cool corn.
- Cut corn off the cobs.
- Place squash into a skillet and add water.
- Cook suash over medium heat until tender, 5- to 10 minutes.
- Drain any excess water fromskillet.
- Stir corn butter parsley salt and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
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Reviews
-
I loved this veggie side dish!! I didn't bother with cooking my corn. I just shaved it off the cob and threw it in a few minutes earlier than directed. The squash, corn, and butter combination was so yummy! Thank you!!
RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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