Squash and Whole Kernel Corn
This terrific recipe for Squash and Whole Kernel Corn was submitted by Lloyd Rushing of Texas City, Texas USA.
3 to 4 medium yellow squash or zucchini, (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)
1/2 cup butter or margarine
1 teaspoon salt
1/2 teaspoon black pepper
- Boil squash until tender.
- While squash is boiling, sauté onions in the butter in a deep frying pan.
- Add the squash, corn, salt and pepper and cook over medium heat, stirring continuously until practically all the moisture is gone.
Makes 4 servings.