CORN MEDLEY

Corn Medley image

Cooking with corn brings back memories for me...my 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.

Provided by Taste of Home

Time 20m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

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

Steps:

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 : Calories 104 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 354mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.