You know what’s not fun? Trying to make your kids eat vegetables. But you know what is fun? Cooking with them! And the result will be a vegetable-eating child, who loves cooking and feeding their family. This recipe combines two of my favorite summer veggies: yellow squash and corn. It has an interesting flavor that I’m sure even picky children would enjoy! So get in the kitchen and start cooking with your kids today!
prep: 15 mins, cook: 20 mins, total: 35 mins, Servings: 8, Yield: 8 servings
2 tablespoons butter, or more to taste
2 yellow squash, diced
2 ears corn, husked and cleaned
1 tablespoon chopped fresh parsley (Optional)
salt and ground black pepper to taste
½ cup water
Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
Per Serving: 54 calories; protein 1.2g; carbohydrates 6.3g; fat 3.3g; cholesterol 7.6mg; sodium 44.9mg.