Corn Saute Recipes
SOUTHWESTERN SAUTEED CORN
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
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
GARDEN ZUCCHINI & CORN SAUTE
"This is great with any barbecue main dish, and it's also the perfect filling for a brunch omelet. It's even good cold as a salad." -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute zucchini and onion in oil until crisp-tender. Add corn and garlic; saute 2 minutes longer or until vegetables are tender. Sprinkle with sugar, salt and lemon-pepper.
Nutrition Facts : Calories 72 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 192mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SAUTEED FRESH CORN
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
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.
YELLOW SQUASH AND CORN SAUTE
This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.
Provided by AuntE
Categories Side Dish Vegetables Squash Summer Squash
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
- Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
- Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g
YELLOW SQUASH AND CORN SAUTE
Steps:
- Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
- Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
- Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
CORN SAUTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
SAUTEED FRESH CORN
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.
SAUTEED CURRIED CORN
This simple, spicy side dish goes great with most any American-style chicken, fish or meat. It's also a fantastic mixture to wrap up in your fajitas.
Provided by james
Categories Side Dish Vegetables Corn
Time 17m
Yield 8
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over high heat. Add the onion and corn. Cook, stirring frequently until the corn begins to brown at the edges, about 7 minutes. Season with curry powder, garlic powder, salt and pepper.
Nutrition Facts : Calories 164 calories, Carbohydrate 22.1 g, Cholesterol 20.3 mg, Fat 8.8 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 373.8 mg, Sugar 3.9 g
SUMMER CORN SAUTé WITH TONS OF HERBS
Provided by Ian Knauer
Categories Herb Side Sauté Picnic Vegetarian Quick & Easy Low Cal High Fiber Backyard BBQ Corn Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium heat. Add shallot and cumin seeds. Sauté until shallot is golden brown, about 4 minutes. Add corn kernels, 1 teaspoon coarse salt, and 3/4 teaspoon pepper. Sauté until corn is tender, about 5 minutes. Remove from heat and mix in all herbs. Season to taste with salt. Transfer corn to bowl and serve.
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BEST SUMMER SKILLET: CORN, ZUCCHINI, TOMATO, AND BASIL ...
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4/5 (1)
Category Vegetarian, Main Dish
Servings 4
Total Time 25 mins
- Add onion and garlic and cook until beginning to soften, 2 to 3 minutes, then add zucchini and cook until tender and golden, about 5 minutes.
- Add tomatoes and cook until beginning to soften, another 3 minutes, then stir in basil and season with salt and pepper.
SAUTéED CORN WITH SCALLIONS L PANNING THE GLOBE
From panningtheglobe.com
5/5
Estimated Reading Time 2 mins
- Heat the butter in a skillet over medium-low heat. Sauté the onion for a few minutes, until translucent (don’t let it brown).
- Add the corn, scallions, 1/4 teaspoon salt and several twists of pepper. Turn the heat up to medium and sauté, tossing and stirring, for 3 minutes or so, until the corn is lightly cooked but still crisp and juicy. Season with additional salt and pepper, to taste. Serve immediately.
SIMPLE CORN, PEPPER AND ONION SAUTE - AN OREGON COTTAGE
From anoregoncottage.com
Estimated Reading Time 3 mins
FIESTA CORN SAUTE - LISA'S DINNERTIME DISH
From lisasdinnertimedish.com
Estimated Reading Time 2 mins
SAUTéED ZUCCHINI AND CORN - OUR SALTY KITCHEN
From oursaltykitchen.com
Estimated Reading Time 7 mins
- Heat a 12” skillet over medium high heat. Add the butter and heat until it melts then foams. Add the olive oil and heat for 30 seconds.
- Increase the heat to high. Add the corn, toss to coat in the fat, then saute undisturbed for 3 minutes, or until lightly charred. Toss, then sautee 3 minutes more.
- Add the zucchini and toss with the corn. Saute undisturbed for 4 minutes, toss, then saute 4 minutes more. The corn and zucchini should now be lightly charred all over.
GO-TO SUMMER SIDE DISH! EASY, DELICIOUS SAUTéED CORN ...
From kelleynan.com
- Shuck and de-silk corn. Using a sharp knife, cut the tips of the kernels off into a bowl. Then, cut the kernels off deeper, taking care to not go down to the cob. With blunt side of the knife, "milk" the length of the cob and scrape the corn liquid into the corn bowl.
LEMON THYME-TINGED CORN SAUTE RECIPE | EATINGWELL
From eatingwell.com
- Remove as much silk as possible from the corn and then, using a sharp chef's knife, cut the kernels off the cob. You want to end up with 3 to 3 1/2 cups corn. You may not need all the corn if the ears are large. Set aside.
- Heat oil in a large nonstick skillet or saute pan over medium-low heat. Stir in scallions, bell pepper and celery. Cover and cook, stirring occasionally, until the vegetables are softened but not browned, about 5 minutes.
- Add the reserved corn and water to the pan. Cover and cook, stirring often, until the corn is tender, 4 to 5 minutes. Add butter and stir until it has melted. Stir in the thyme, lemon zest and salt. Remove the pan from the heat, cover and let sit for several minutes before serving.
PAN FRIED CHICKEN TENDERS WITH FRESH CORN SAUTé ...
From amycaseycooks.com
- When the butter begins to foam, add the red bell pepper and red onion with a pinch of kosher salt and pepper. Sauté the vegetables for about 2 minutes.
FRESH SUMMER CORN SAUTé RECIPE | MYRECIPES
From myrecipes.com
- Melt butter in a large nonstick skillet over medium-high heat. Add corn, salt, and pepper; sauté 4 minutes or until crisp-tender, stirring occasionally. Sprinkle with basil.
- Fresh Creamed Corn: Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 2 cups fresh corn kernels and 2 tablespoons minced shallots to pan; cook 1 minute, stirring constantly. Add 3/4 cup 1% low-fat milk, 2 teaspoons all-purpose flour, and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat to low; cover and cook 4 minutes. Serves 4 (serving size: 1/2 cup) CALORIES 107; FAT 4g (sat 8g, mono 9g, poly 5g); PROTEIN 4g; CARB 18g; FIBER 2g; CHOL 7mg; IRON 1mg; SODIUM 194mg; CALC 62mg
- Fresh Corn Sauté with Red Pepper and Onions: Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 2 cups fresh corn kernels to pan; sauté 2 minutes. Add 1/4 cup chopped green onions, 1/4 cup diced red bell pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper to pan; sauté 2 minutes or until crisp-tender. Serves 4 (serving size: about 1/2 cup) CALORIES 85; FAT 9g (sat 5g, mono 8g, poly 4g); PROTEIN 3g; CARB 15g; FIBER 2g; CHOL 5mg; IRON 1mg; SODIUM 176mg; CALC 8mg
- Fresh Corn Sauté with Bacon and Chives: Chop 2 center-cut bacon slices. Add bacon to a large nonstick skillet over medium-high heat; cook until bacon begins to brown. Add 2 cups fresh corn kernels, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper to pan; sauté 4 minutes or until crisp-tender. Sprinkle with 1 tablespoon chopped fresh chives. Serves 4 (serving size: 1/2 cup) CALORIES 75; FAT 2g (sat 7g, mono 3g, poly 4g); PROTEIN 3g; CARB 14g; FIBER 2g; CHOL 4mg; IRON 0mg; SODIUM 224mg; CALC 3mg
SUMMER SWEET CORN SAUTE - FRESH AND EASY SIDE DISH
From iowagirleats.com
5/5 (1)
Category 5 Minute Meal, Kid Friendly, Side Dish
Servings 4-6
Estimated Reading Time 6 mins
FRESH CORN SAUTé WITH BACON AND CHIVES RECIPE | MYRECIPES
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4.5/5 (3)
Servings 4
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