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Yellow Squash and Corn Sauté
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Prep Time:
10 minutes
10 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
35 minutes
35 minutes
Sautéed yellow squash and fresh corn with butter and parsley - a vibrant and effortless side dish that complements any main course perfectly.
Ingredients:
- 2 ears corn, husked and cleaned
- 2 yellow squash, diced
- 0.5 cup water
- 2 tablespoons butter, or more to taste
- 1 tablespoon chopped fresh parsley
- salt and ground black pepper to taste
Instructions:
- In a large pot, simmer corn in salted water until tender, about 10 to 15 minutes. Drain and let cool.
- After cooling the corn, sauté the squash in a skillet with water over medium heat until tender, about 5 to 10 minutes. Remove any excess water from the skillet before proceeding.
- After cooling the corn, remove the kernels from the cobs. Combine the corn, butter, parsley, salt, and pepper with the squash. Cook the mixture, stirring occasionally, until heated through, for about 5 minutes.
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