Yellow Squash and Corn Saute

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

Directions

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.

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.

Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.