Recipe Details
Ingredients
-
2earscorn, husked and cleaned
-
2yellow squash, diced
-
½cupwater
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2tablespoonsbutter, or more to taste
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1tablespoonchopped fresh parsley (Optional)
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salt and ground black pepper to taste
Cooking Directions
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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.
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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.
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories123 | |
| % 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.
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