Creamy Corn Plus

With sharp knife, cut tips of corn off the cob. With back of knife, scrape off remaining pulp and juice. In a 10-inch skillet, stir in margarine until melted. Add squash, corn, salt and pepper; cover. Simmer, stirring occasionally, about 15 minutes. Reduce thin liquid in the skillet by cooking a few minutes on high, stirring briskly. Makes 6 to 8 servings.