Cooking with corn brings back memories for me...my family grew corn on the farm where I grew up in North Carolina. I remember picking up corn the picker left behind in fall. This recipe is a colorful side dish for anyone who loves vegetables.
Total TimePrep/Total Time: 20 min.
- 1/4 cup butter
- 1/4 cup chopped onion
- 4-1/2 cups diced peeled yellow summer squash (about 4 squash)
- 3 cups fresh corn
- 3 large tomatoes, peeled and diced
- 1-1/4 teaspoons salt
- 1/4 teaspoon pepper
- Melt butter in a large saucepan over medium heat. Saute onion until soft, about 3-5 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are done.
Nutrition Facts1/2 cup: 104 calories, 5g fat (3g saturated fat), 12mg cholesterol, 354mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 3g protein.
Originally published as Corn Medley in Bountiful Harvest Cookbook
Follow along as we show you how to make these fantastic recipes from our archive.