Yellow Squash and Corn Saute

Yellow Squash and Corn Saute

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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Ingredients

35 m servings 54 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  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.
  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.
  3. Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 27
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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 ...

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 caye...

Awesome taste for such a simple to prepare recipe. Next time, I am going to add zucchini.

My husband and I enjoyed this recipe. I did sautéed some onions and add 2 tablespoons of sun-dried tomato pesto.

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.

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...

Doubled the recipe. Did not precook the corn., just cut off cob. Steamed squash in microwave. Sautéed white onion in butter and olive oil (about 2 tablespoons ea.) Added corn. After about ...

Wow!!!! This is delicious! The first time we made it we accidentally used cilantro instead of parsley. Just made it again using fresh Italian parsley, which is wonderful and adds Aa bright fre...

I am in love with this side dish. I have probably made it 10 times in the last month. Everyone I've made it for loves it. I don't even like yellow squash, but the corn does something to the flav...

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