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For Electric Cooperative Members

Dawn Hodges | San Bernard EC

4 ears sweet corn (about 3 cups kernels)
2 medium yellow squash
4 tablespoons butter
1/2 cup heavy cream
Salt and pepper to taste

  • Scrape the kernels off corncobs and slice squash. Sauté both in butter for about 5 minutes.
  • Add cream just to cover corn and squash, and sauté about 5 more minutes. Do not overcook. Corn should be crunchy and squash still in pieces.
  • Stir in salt and pepper.

Servings: 6. Serving size: 3/4 cup. Per serving: 245 calories, 5 g protein, 16.5 g fat, 24.7 g carbohydrates, 3.9 g dietary fiber, 75 mg sodium, 5.2 g sugars, 47 mg cholesterol


  • Add some fresh chopped dill for variety.