Buttered Sweetcorn and Squash

Summary

Servings: 
1
Prep time: 
30 minutes

Description

Buttered sweetcorn and squash

Ingredients

  • 2 sweetcorn, cooked and kernels removed form cob
  • 500g summer squash, diced
  • 1 bunch parsley, chopped
  • 1 bunch spring onions, chopped
  • 50g butter

Instructions

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.

Notes

Courgette can be used instead of squash.