Yellow Squash and Corn Saute

Yellow Squash and Corn Saute

AuntE 46

"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
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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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.

Directions

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  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.

Reviews

23
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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.

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.

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...

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...

Whole family raved over this dish at thanksgiving!

Wonderful! My 3 and 8 year old nephews loved it! Great flavor and so simple!!

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