Recipes > Side Dish > Vegetables > Squash > Summer Squash > Yellow Squash and Corn Saute

Yellow Squash and Corn Saute

Yellow Squash and Corn Saute Recipe


Yellow squash and corn are sauteed with butter and parsley for a colorful, quick, and easy side dish for summer dinners.


  • 2 ears corn, husked and cleaned
  • 2 medium (blank)s 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


  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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Nutritional Information

Yellow Squash and Corn Saute

Servings Per Recipe: 8
Calories: 54.3
% Daily Value *
protein: 3 %
carbohydrates: 2 %
exchange other carbs:
dietary fiber: 6 %
fat: 5 %
saturated fat: 9 %
cholesterol: 3 %
vitamin a iu: 5 %
niacin equivalents: 6 %
vitamin b6: 4 %
vitamin c: 10 %
folate: 6 %
calcium: 1 %
iron: 2 %
magnesium: 7 %
potassium: 5 %
sodium: 2 %
thiamin: 7 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*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.

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