Yellow Squash and Corn Saute

Yellow squash and corn are sauteed with butter and parsley for a colorful, quick, and easy side dish for summer dinners.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 54 Calories

Ingredients

• ½ cup water
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh parsley (Optional)
• 2 tablespoons butter, or more to taste
• 2 yellow squash, diced
• 2 ears corn, husked and cleaned

Recipe Instructions

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.

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.