Recipe by AuntE
"This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob."
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corn, husked and cleaned
yellow squash, diced
butter, or more to taste
chopped fresh parsley
salt and ground black pepper to taste
Terrific! I often find myself with a leftever ear of corn, which I end up tossing a few days later. This is the perfect solution. I thought it sounded a little plain, but wow, what great flavor - and it's so simple! I'll be making this often. No need to change a thing!
I love both of these veggies and combining them seemed to just sound yummy. The result was pleasing and using up leftovers and the tons of squash we get out of garden felt good.
Awesome taste for such a simple to prepare recipe. Next time, I am going to add zucchini.
I gave this recipe a Mexican twist. Cooked & cut the vegetables the same. Omitted the butter & parsley. Added a bit of olive oil mayonnaise & fresh chopped cilantro. Sprinkled with a bit of cayenne pepper.
My husband and I enjoyed this recipe. I did sautéed some onions and add 2 tablespoons of sun-dried tomato pesto.
I used corn on the cob that I had frozen and frozen summer squash from last summer. I only had dried parsley from my herb garden last year, so used that. I substituted coconut oil for the butter and seasoned with season salt. It is sooo good and I'm not a vegetable lover. Try it Mikey you will like it!
Whole family raved over this dish at thanksgiving!
* Percent Daily Values are based on a 2,000 calorie diet.
Yellow Squash and Corn Saute
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 29
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