Yellow Squash and Corn Saute

Received this from another on line recipe site and loved the summery, bright flavors, ease of making and attractive presentation. I did add sweet onion and sweet peppers to the mix but posting as it was listed. Thinking it might also be good placed in a casserole dish, covered w/cheese and heated in the oven (just a thought)

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2  ears corn, husked and cleaned
• 2  yellow squash, diced
• 1⁄2 cup water
• 2  tablespoons butter (to taste)
• 1  tablespoon  chopped fresh parsley
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper

Directions

1. Place corn into large pot and cover with salted water, bring to boil.
2. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes.
3. Drain and cool corn.
4. Cut corn off the cobs.
5. Place squash into a skillet and add water.
6. Cook suash over medium heat until tender, 5- to 10 minutes.
7. Drain any excess water fromskillet.
8. Stir corn butter parsley salt and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.