CORN AND YELLOW SQUASH RECIPES RECIPES

YELLOW SQUASH AND CORN SAUTE RECIPE | ALLRECIPES

Yellow Squash and Corn Saute Recipe | Allrecipes image

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

Provided by AuntE

Categories Side Dish Vegetables Squash Summer Squash

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 6

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

Steps:

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.
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 : Calories 54.3 calories, CarbohydrateContent 6.3 g, CholesterolContent 7.6 mg, FatContent 3.3 g, FiberContent 1.6 g, ProteinContent 1.2 g, SaturatedFatContent 1.9 g, SodiumContent 44.9 mg, SugarContent 0.7 g

YELLOW SQUASH AND CORN SAUTE RECIPE - FOOD.COM

Yellow Squash and Corn Saute Recipe - Food.com image

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)

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 62.5, FatContent 3.5, SaturatedFatContent 1.9, CholesterolContent 7.6, SodiumContent 175.6, CarbohydrateContent 7.8, FiberContent 1.2, SugarContent 2.6, ProteinContent 1.6

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