Publisher Photo
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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. Yield: 10 servings.
Originally published as Corn Medley in Bountiful Harvest Cookbook 1994, p37

Nutritional Facts

1/2 cup: 104 calories, 5g fat (3g saturated fat), 12mg cholesterol, 354mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 3g protein.

  • 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
  1. 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. Yield: 10 servings.
Originally published as Corn Medley in Bountiful Harvest Cookbook 1994, p37

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