Soft-skinned summer squash have an edible rind and a sweet, mild taste that is perfectly accentuated with a little butter. Look for them at your local farmer's market. If you can't find summer squash, substitute green or yellow zucchini.

1 tablespoon butter, plus more to taste
3 small summer squash, such as yellow crookneck, diced
Kernels from 2 ears of corn
Salt and pepper to taste
2 tablespoons chopped fresh parsley

Heat 1 tablespoon butter in a medium sauté pan. When melted, add squash and corn and sauté, stirring occasionally, until squash and corn are tender, about 15 minutes. Add another pat of butter to taste, if desired, and toss until melted. Season with salt and pepper. Just before serving, sprinkle with fresh parsley.

Serves 2 to 3