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Yellow
Velvety Succotash
2 cups yellow squash, finely chopped
1 fresh green onion, white only, finely chopped
2 tablespoons butter
3 corn on the cob
1/2 cup cream
Salt and pepper to taste
In a large skillet, saute squash and
onions in butter. When they are soft, cut corn from the cob directly
into the pan and scrape the cob to get all of the juice possible. Cover
and cook three minutes; add light cream and bring slowly back up to
simmer, remove from heat; add salt and pepper to taste.
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