Tuesday, November 18, 2014
This cooked corn dish is something I would serve to guests -- warm and creamy and very, very flavorful. Also, rather simple to prepare.
I adjusted the original recipe, which called for more dishes than I was in the mood to wash. The amendments are below; original recipe can be found in the hyperlink.
Vegetarian Times, October 2001
2 yellow squash, about 1/2 lb, thinly sliced
2 c corn kernels, fresh or frozen
1 T butter
2 T heavy cream
parsley, for garnish
Bring a medium saucepans of water to a boil. Add squash and corn and reduce heat. Cook, partially covered, until tender, 6 minutes. Drain both well in colander.
Transfer squash and corn to serving bowl. Add butter and cream and toss to combine. Season with salt and pepper. Garnish with fresh parsely sprigs and serve hot.