Buttered sweetcorn and squash

Summary

Yield
Servings
Sourceboxmaster
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Buttered sweetcorn and squash

Ingredients

2
sweetcorn (cooked and kernels removed)
500 g
Summer squash (diced)
1 bn
parsley (chopped)
1 bn
Spring onions (chopped)
50 g
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

NOTES : Courgette can be used instead of squash.