March 13, 2017

A perfect recipe for St. Patrick's Day or frankly any day of the week. Creamy, delicious, easy to prepare & pairs up nicely with steak, chicken or seafood & a potato side dish.

Serves: 4 to 6


2 Tblsp butter

1/3 cup Mexican Crema

1 medium-sized yellow summer squash, sliced 1/3" to 1/2" thick & cut the largest pieces into half moons (see Tip# 1)

2 - 15 oz cans gold corn, non-GMO or organic, drain well

1/2 tsp kosher salt (or to taste)

Optional: fresh ground black pepper (to taste)


1 Ingredients.

2 In a 2 quart saucepan; melt butter on med-high heat. Lower heat to med-low & whisk in Crema untill well combined.

3 Add squash & stir till all the pieces are coated, cover & cook 3 minutes.

4 Stir in corn, salt & pepper (if using), cover & cook another 5 - 7 minutes till squash is crisp-tender. Do not overcook.

5 Transfer to a serving bowl, arrange some of the squash pieces to look like coins near the top & serve.


Tips & Suggestions

1 What you're after here is to make the squash pieces look like gold coins. Cutting the largest pieces into half moons insures that the pieces are similar in size & will cook evenly.


Leave a Reply

Your email address will not be published. Required fields are marked *