Yellow Squash and Corn Saute

Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.

Place squash into a skillet and add water. Cook squash over medium heat until tender 5 to 10 minutes. Drain any excess water from skillet.

Stir corn butter parsley salt and pepper into squash; cook stirring occasionally until heated through about 5 minutes.