Yellow Squash and Sweet Corn

Yellow Squash and Sweet Corn

Time: 15 minutes, if that      Yield: 4 servings

2 or 3 yellow squash
2-3 Tbs. water
2-3 ears of corn
Salt & pepper to taste
Pinch of fines herbs or thyme

Slice squash about 1/3" thick. Place in 10-12" skillet with 2-3 tbs. water and a pinch of salt. Cover tightly and simmer 2-3 minutes until barely tender. Drain all liquid from pan.

Cook corn in boiling water for 3-4 minutes (you just want to blanch it.) Drain and cut off kernels. Scrape cobs to get as much of the milky juices as you can.  Add to skillet and gently reheat with butter, salt & pepper and herbs.

If you want to make this in advance you can reheat but don't overcook. It relies on the freshness of the vegetables for it's taste and texture.