Sweet Corn and Pattypan Squash w/ Butter

From Cooking Thin – Kathleen Daelemans, via Gina Johnson

2 t butter

2 T water

2 c cubed pattypan squash, zucchini, or other summer squash

1 c fresh corn kernels (about 2 ears)

Sea salt and freshly ground pepper

1 T fresh lime juice

In a medium-size skillet over medium-high heat, melt butter with the water.  Reduce heat to medium, add squash, cover, and cook 10 mn.  Uncover, add corn, and season with salt and pepper to taste.  Stir to combine all ingredients, taste, and adjust seasonings as necessary.  Cook 2 mn more, add lime juice, and serve immediately.