This recipe was featured in Start With Rosemary.
Dawn Hodges | San Bernard EC
4 ears sweet corn (about 3 cups kernels)
2 medium yellow squash
4 tablespoons butter
1/2 cup heavy cream
Salt and pepper to taste
- Scrape the kernels off corncobs and slice squash. Sauté both in butter for about 5 minutes.
- Add cream just to cover corn and squash, and sauté about 5 more minutes. Do not overcook. Corn should be crunchy and squash still in pieces.
- Stir in salt and pepper.
Servings: 6. Serving size: 3/4 cup. Per serving: 245 calories, 5 g protein, 16.5 g fat, 24.7 g carbohydrates, 3.9 g dietary fiber, 75 mg sodium, 5.2 g sugars, 47 mg cholesterol
Tips:
- Add some fresh chopped dill for variety.
