Yellow Squash and Corn Saute

Description

Yellow squash is a type of summer, soft shell squash. It is a fruit biologically because it has seeds and grows from flowering plants. Yellow squash is considered a vegetable in the culinary or nutrition world because of the nutrients it provides. There are different types of squash that grow in winter and summer.

Ingredients

• 2 ears corn, husked and cleaned
• 2 yellow squash, diced
• 1/2 cup water
• 2 tablespoons butter, or more to taste
• 1 tablespoon chopped fresh parsley (Optional)
• salt and ground black pepper to taste

Steps

1. Gather all ingredients.
2. 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.
3. 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.
4. Cut kernels off the cobs. Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.