Corn and yellow squash are cooked with cream and butter to produce a rich side dish sure to please all. It cooks up with little fuss in less than 15 minutes. For variation and color, substitute zucchini for the yellow squash.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 4 Tablespoons unsalted butter
- 2 pounds yellow summer squash (small and tender are best), trimmed and finely diced
- 2 cups corn kernels
- 1/3 cup heavy cream
- Salt and fresh ground black pepper, to taste
Preparation:
Prepare squash and corn, scraping the cob with the back of knife to include milky base of kernels.
Melt the butter in a skillet over medium heat. Add the squash and stir frequently until it is softened, about 5 minutes. Add the corn and cook for a minute or two longer.
Add the cream, stirring constantly for about 3 minutes longer until the mixture is heated through. Season and serve at once.
Yield: 4 servings
Recipe Source: Corn Cookery by Sheila Buff (Lyons and Burford Publishers)
Reprinted with permission.
Melt the butter in a skillet over medium heat. Add the squash and stir frequently until it is softened, about 5 minutes. Add the corn and cook for a minute or two longer.
Add the cream, stirring constantly for about 3 minutes longer until the mixture is heated through. Season and serve at once.
Yield: 4 servings
Recipe Source: Corn Cookery by Sheila Buff (Lyons and Burford Publishers)
Reprinted with permission.
