Sautéed Yellow Squash and Corn

Begin by submerging corn cobs into a substantial container filled with salted water; initiate boiling. Gradually decrease the heat to an intermediate-low setting and let it simmer until the corn is soft, taking around 10 to 15 minutes. Remove from heat and let it rest for a few moments before draining the water and setting it aside to lose its heat.

During this time, prepare a separate skillet by adding squash and water; cook over an intermediate heat until it reaches the desired level of tenderness, typically within 5 to 10 minutes. Remove any excess water from the skillet using a paper towel or cloth.

Once both the corn and squash have cooled down, proceed to remove the kernels from the cobs. Combine the cooked corn with butter, parsley, salt, and pepper in a bowl; stir well until everything is fully incorporated. Then, transfer the mixture into the skillet with squash and cook over low heat, stirring occasionally, until it reaches a warm temperature, approximately 5 minutes.