Yellow Squash and Corn Saute

This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.

Step: 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.

Step: 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.

Step: 3

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

Per Serving: 54 calories; protein 1.2g; carbohydrates 6.3g; fat 3.3g; cholesterol 7.6mg; sodium 44.9mg.

Deciding stay in and make food your food instead of eat in the evening out is good a step in the best way if you’re focusing on eating healthier. There’s no better way to know exactly what’s going into the food you’re eat than by making it yourself! Making the best of the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, that is time to turn your attention to the ever- important side dishes.

A side dish can easily make down of your health goals, as sugar , sodium, fat, and calories would all get rather high quickly if you’re not think about it . But with our healthy side dish recipes, you won’t ever run into that mistakes .