Yellow Squash and Corn Sauté

4.8
(96)
76 Reviews
15 Photos

Use summer squash and leftover corn on the cob to make this pretty side dish that’s super tasty.

Submitted by AuntE
Updated on August 18, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 2 ears corn, husked and cleaned

  • 2 yellow squash, diced

  • ½ cup water

  • 2 tablespoons butter, or more to taste

  • 1 tablespoon chopped fresh parsley (Optional)

  • salt and ground black pepper to taste

Directions

  1. Place corn into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and set aside to cool.

  2. While the corn is cooling, place squash into a skillet and add water. Cook over medium heat until tender, 5 to 10 minutes. Drain any excess water from the skillet.

  3. Drain and cool corn. Cut kernels off the cobs. Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

175 home cooks made it!

Nutrition Facts (per serving)

123 Calories
7g Fat
16g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 123
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 183mg 8%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 3g 6%
Vitamin C 12mg 13%
Calcium 50mg 4%
Iron 1mg 4%
Potassium 416mg 9%

* 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.