Squash And Sweet Corn With Coriander

• 2 pounds small (4- to 7-inch by 1-inch) yellow crookneck squash, cut in thin rounds, about 5 cups prepared
• 4 or 5 ears tender corn, enough to make at least 3 1/2 cups prepared
• 1/4 cup heavy cream or creme fraiche, not ultrapasteurized
• 1/4 cup coarsely chopped fresh coriander
• Tiny pinch of salt

1. Put a half cup of water in a large, heavy, non-reactive saucepan and bring to a boil.
2. Add the squash, cover the pan, lower heat to low-medium and cook, stirring occasionally, until the squash is more or less falling apart and all the water has cooked away, about 20 minutes.
3. If necessary, uncover the pan and raise the heat near the end of the cooking so there is no free water.
4. While the squash is cooking, cut the corn kernels from the cobs, keeping the knife perpendicular so only the tips are removed.
5. Then scrape the cobs with the back of the knife to get all the juice and kernel hearts.
6. When the squash is ready, stir in the corn and cream.
7. Cook, stirring often, for about three minutes, just long enough to heat everything through.
8. Add the coriander, taste and add the merest smidgen of salt if you think it's necessary.
9. Serve at once.

crookneck squash, ears tender corn, heavy cream, fresh coriander, salt

Taken from cooking.nytimes.com/recipes/9195 (may not work)