Creamy Corn Plus

4 ingredients
1 steps

Ingredients

  • 6 large ears of corn
  • 8 medium yellow squash, coarsely grated
  • 6 Tbsp. margarine
  • salt and pepper to taste

Directions

  1. 1
    With sharp knife, cut tips of corn off the cob. With back of knife, scrape off remaining pulp and juice. In a 10-inch skillet, stir in margarine until melted. Add squash, corn, salt and pepper; cover. Simmer, stirring occasionally, about 15 minutes. Reduce thin liquid in the skillet by cooking a few minutes on high, stirring briskly. Makes 6 to 8 servings.

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