Yellow Squash and Corn Saute

Recipesfull introduces to you: Vegetable Side Dish Recipes. (Yellow Squash and Corn Saute). This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 8

Yield: 8 servings

Yellow Squash and Corn Saute

Ingredients

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

salt and ground black pepper to taste

Side Dish

Directions

Step 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.

Step 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.

Step 3

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

Nutritional Information

Yellow Squash and Corn Saute

Servings Per Recipe:8

Calories: 54.3

% Daily Value *

Protein: 1.2g 3%

Carbohydrates: 6.3g 2%

Dietary Fiber: 1.6g 6%

Sugars: 0.7g

Fat: 3.3g 5%

Saturated Fat: 1.9g 9%

Cholesterol: 7.6mg 3%

Vitamin A Iu: 243.8IU 5%

Niacin Equivalents: 0.8mg 6%

Vitamin B6: 0.1mg 4%

Vitamin C: 6.3mg 10%

Folate: 22.4mcg 6%

Calcium: 12.7mg 1%

Iron: 0.4mg 2%

Magnesium: 19.1mg 7%

Potassium: 168.2mg 5%

Sodium: 44.9mg 2%

Thiamin: 0.1mg 7%

Calories From Fat: 29.4

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.