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Light and refreshing corn medley
http://cookingwiththemark.blogspot.comIngredients
4 ears of corn, kernels cut off the cobs
1 onion, chopped
1 yellow squash, diced
2 large fresh tomatoes, chopped
black pepper to taste
parsley or basil (or both) chopped
Directions
Saute onion in olive oil until soft. Add corn and squash and cook for about 10 minutes. Remove, stir in tomatoes, season with black pepper and serve with parsley/basil.
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