Buttered Sweetcorn and Squash
Buttered sweetcorn and squash
- 2 sweetcorn, cooked and kernels removed form cob
- 500g summer squash, diced
- 1 bunch parsley, chopped
- 1 bunch spring onions, chopped
- 50g butter
Melt the butter in a large frying pan, add the squash, toss and cook on a low heat for 15 mins till tender. Add the corn kernels, mix and heat through for about 2 mins. Remove from heat, add the parsley and onion. Season to taste and add a squeeze of lemon.; Serve warm or cold.
Courgette can be used instead of squash.