Yellow Squash and Corn Sauté

Yellow squash and fresh corn are sautéed with butter and parsley for a colorful, quick, and easy side dish that pairs well with any main course.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 123 Calories

Ingredients

• salt and ground black pepper to taste
• 1 tablespoon chopped fresh parsley
• 2 tablespoons butter, or more to taste
• 2 yellow squash, diced
• 2 ears corn, husked and cleaned
• 0.5 cup water

Recipe Instructions

Step 1

Gather all ingredients.

Step 2

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 set aside to cool.

Step 3

Meanwhile, place squash into a large skillet and add 1/2 cup water. Cook over medium heat until tender, 5 to 10 minutes. Drain any excess water from the skillet.

Step 4

Cut kernels off the cobs. Stir corn kernels, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.