This recipe for Squash and Whole Kernel Corn was submitted by Lloyd Rushing of Texas City, Texas USA.

Squash and Whole Kernel Corn

3 to 4 medium yellow squash (about 1 1/2 to 2 pounds)
1 (14-ounce) can whole kernel corn, drained
1 large onion, coarsely chopped (I like the Texas 1015 onion)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup butter or margarine

1. Boil squash until tender.
2. While squash is boiling, saute onions in a deep frying pan.
3. Add squash, corn, salt and pepper and cook over medium heat, stirring continuously until practically all the moisture is gone.

Serves 4.