Peel and dice squash into about 1 inch dice. Shuck corn. Chop parsley.
Heat 2 TBSP oil in a large skillet over medium-high heat.
Add the squash and cook until it’s cooked but not mushy.
Drizzle in 3-4 TBSP vinegar.
Put the squash into mixing bowl.
Add corn to skillet and barely cook-about 1 minute.
Add the corn to the squash and add the parsley and micro greens.
Drizzle in 1/4 cup olive oil and 3-4 TBSP vinegar.
Season with salt and pepper to taste.
Serve warm or at room temperature.
Can also be served cold. Store up to 2 days in the fridge or reserve the greens for service and store the corn and squash mixture up to 4 days.