Yellow Squash and Corn Saute Recipe - Allrecipes.com
Yellow Squash and Corn Saute Recipe
  • READY IN 35 mins

Yellow Squash and Corn Saute

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  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.
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Reviews More Reviews

Jul 15, 2014

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!

 
Jul 18, 2014

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.

 
Mar 30, 2015

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

 
Jul 16, 2014

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.

 
Aug 28, 2014

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

 
Apr 24, 2015

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!

 
Aug 01, 2015

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 fresh flavor.

 
Jan 03, 2015

Whole family raved over this dish at thanksgiving!

 

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Nutrition

  • Calories
  • 54 kcal
  • 3%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 74 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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