Corn Saut Recipes

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SOUTHWESTERN SAUTEED CORN



Southwestern Sauteed Corn image

My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

1 tablespoon butter
3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
1 plum tomato, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup minced fresh cilantro

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SAUTEED CORN AND GREEN PEPPERS



Sauteed Corn and Green Peppers image

Provided by Food Network

Categories     side-dish

Time 13m

Yield 4 servings

Number Of Ingredients 5

1 tablespoon vegetable oil
2 cups frozen corn kernels (or fresh if in season), thawed in the refrigerator
1 green bell pepper, halved, stem, seeds, and ribs removed, and cut into 1/4-inch dice
Pinch red pepper flakes
Salt and freshly ground black pepper

Steps:

  • In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.

FRESH CORN AND ZUCCHINI SAUTE



Fresh Corn and Zucchini Saute image

This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.

Provided by Sara B.

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 25m

Yield 4

Number Of Ingredients 6

¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste

Steps:

  • Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g

SAUTEED FRESH CORN



Sauteed Fresh Corn image

For when you are sick of eating off the ear but just can't get enough corn. It is impossible to go back to canned as a side after you have this.

Provided by Gay Gilmore

Categories     Vegetable

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 4

6 ears corn
2 1/2 tablespoons unsalted butter
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Remove the husks and silk from the corn.
  • Holding the cob straight up on the cutting board cut off the kernels and close as possible to the cob.
  • You should have about 5 cups of kernels.
  • Melt the butter in a large sauté pan over medium low.
  • Add the corn, salt and pepper and sauté uncovered for 8 to 10 minutes stirring occasionally until the starchiness is gone.

SAUTEED FRESH CORN



Sauteed Fresh Corn image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 4

8 to 10 ears of corn on the cob (yellow or white corn)
3 tablespoons unsalted butter
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
  • Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.

CORN SAUTE



Corn Saute image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/2 yellow onion, chopped
1 red bell pepper, diced
1 tablespoon olive oil
1 zucchini, cubed
Kosher salt and freshly ground black pepper
2 ears fresh corn, shucked, or 1 cup frozen corn, thawed

Steps:

  • Cook the peppers and onions in olive oil in a large saute pan over medium heat until soft. Add the zucchini and season with salt and pepper. Meanwhile, lightly char the corn on a gas burner, using tongs to turn, 2 minutes. Let cool, and then cut the kernels off the cob. Add the corn kernels to the pan and cook the whole mixture 5 more minutes. Serve.

SKILLET SAUTEED CORN



Skillet Sauteed Corn image

Make and share this Skillet Sauteed Corn recipe from Food.com.

Provided by Marie

Categories     Corn

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

2 tablespoons butter
1 clove minced garlic
4 cups frozen corn
1/2 teaspoon fresh thyme
salt and pepper

Steps:

  • Melt butter in skillet and saute garlic over low heat just until it begins to sizzle.
  • Add corn and heat through, stirring occasionally.
  • Add thyme and salt and pepper to taste.
  • Serve immediately.

Nutrition Facts : Calories 228.3, Fat 5.5, SaturatedFat 2.7, Cholesterol 10.2, Sodium 40.5, Carbohydrate 46, Fiber 5.3, Protein 6.7

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