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Corn Medley

Cooking with corn brings back memories for family grew corn on the farm where I grew up in North Carolina. I remember picking up corn the picker left behind in fall. This recipe is a colorful side dish for anyone who loves vegetables.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    10 servings


  • 1/4 cup butter
  • 1/4 cup chopped onion
  • 4-1/2 cups diced peeled yellow summer squash (about 4 squash)
  • 3 cups fresh corn
  • 3 large tomatoes, peeled and diced
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper


  • Melt butter in a large saucepan over medium heat. Saute onion until soft, about 3-5 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are done.
Nutrition Facts
1/2 cup: 104 calories, 5g fat (3g saturated fat), 12mg cholesterol, 354mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 3g protein.

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