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Sauteed Corn and Squash
Sauteed Corn and Squash Sm
1 medium ear of fresh white or yellow corn, removed from the cob 1 cup grape tomatoes or small cherry tomatoes 1 yellow squash, sliced into 1/8-inch thick rounds 1 teaspoon balsamic vinegar 1 tablespoon fresh basil, sliced 1 tablespoon shredded Parmesan cheese 1 1/2 tablespoons extra virgin olive oil Salt and freshly ground black pepper Heat the olive oil in a skillet over medium-high heat. Add the corn and squash and stir to coat them well. Saute for three to four minutes.