Fresh Corn Zucchini And Napa Cabbage Saute Recipes
FRESH CORN AND ZUCCHINI SAUTE
Fresh Corn and Zucchini Saute is a simple and delicious summer side flavored with browned butter.
Provided by skinnysouthern
Categories Side Dish
Time 17m
Number Of Ingredients 6
Steps:
- Heat butter over medium heat in a large skillet. Cook for 1 to 2 minutes, stirring occasionally. You want it to get lightly browned.
- Ann onion and zucchini. Cook for 2 minutes.
- Add corn kernels and cook for 6 to 8 minutes or until corn is cooked to your liking.
- Season to taste with salt and pepper. Add red pepper flakes if using.
Nutrition Facts : Calories 88 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 74 mg, Sugar 3 g, ServingSize 1 serving
FRESH CORN AND ZUCCHINI SAUTE
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
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
CORN AND ZUCCHINI SAUTé
Categories Vegetable Side Sauté Corn Zucchini Summer Vegan Cilantro Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.
ZUCCHINI, SWEET CORN SAUTE
Steps:
- Slice the zucchini in pieces about an eighth of an inch thick. Heat the oil in a large frying pan and saute the zucchini with the garlic and pepper over high heat, so that the zucchini browns but does not become mushy. Remove with a slotted spoon to a serving dish.
- Meanwhile, shave the kernels from the corn, using a sharp knife. Add the corn to the frying pan and cook for three minutes, stirring frequently. Remove the garlic from the pan and add the corn to the zucchini.
- Toss the vegetables together and season to taste with salt and pepper. Add the basil and toss. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 12 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 683 milligrams, Sugar 10 grams, TransFat 0 grams
PAN-FRIED ZUCCHINI WITH FRESH CORN
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the ends of the zucchini and slice the vegetable thin. Cut the kernels of corn off the ears.
- Heat the oil over medium-high heat in a large nonstick skillet. Place the zucchini, salt and pepper and the cumin in the skillet. Cook, tossing and stirring, for about 3 minutes.
- Add the corn and the scallions. Cook and stir for 2 more minutes and blend well. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 501 milligrams, Sugar 7 grams, TransFat 0 grams
FRESH CORN ZUCCHINI AND NAPA CABBAGE SAUTE
Fresh Summer Vegetables with Sesame Seed Oil, Fresh Herbs and Garlic are infused into sautéed vegetables.
Provided by Potagekempcc
Categories Corn
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place vinegar and 3-tablespoons oil into a saucepan. Season with sea salt and fine black pepper to taste. Bring to a boil, reduce to simmer for 3-4 minutes or until sauce thickens and hold sauce warm.
- Heat a large saute pan, add sesame seed oil, garlic and saute 1-2 minutes. Add corn, zucchini, cabbage, baby bok choy, thyme, cilantro and sauté 2-3 minutes. Add warm dressing and and toss. Reseason with salt and pepper to taste.
- Serve vegetables on warm plates.
- Garnish with Toasted White Sesame seeds.
Nutrition Facts : Calories 308.2, Fat 26.4, SaturatedFat 3.8, Sodium 677.4, Carbohydrate 15.5, Fiber 6.4, Sugar 5.8, Protein 7.7
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- 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.
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