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CORN - SQUASH - Yellow Velvet
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Yellow Velvet Texas Co-op Power | |
| 4 ears | sweet corn, (about 3 cups kernels) |
| 2 medium | yellow squash |
| 4 tablespoons | butter |
| 1/2 cup | heavy cream |
| Salt | |
| pepper to taste | |
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Scrape the kernels off corncobs and slice squash. Sauté both in butter for about 5 minutes.
Add cream just to cover corn and squash, and sauté about 5 more minutes. Do not overcook. Corn should be crunchy and squash still in pieces.
Stir in salt and pepper.
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