Yellow Squash and Corn Sauté

Yellow squash and fresh corn are sautéed with butter and parsley for a colorful, quick, and easy side dish recipe 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 in a large pot; cover with salted water and bring to a boil. Reduce heat to medium-low; simmer until tender, 10 to 15 minutes. Drain; set aside to cool.

Step 3

Meanwhile, place squash in a large skillet over medium heat; add ½ cup water. Cook until tender, 5 to 10 minutes. Drain any excess water from the skillet.

Step 4

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