Description
This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.
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 (Optional)
- salt and ground black pepper to taste
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8