Sauteed Corn With Black Pepper And Manchego Recipes

THREE-PEPPER CORN CASSEROLE

Three-Pepper Corn Casserole image

Chipotle chiles and pepper jack cheese bring the perfect note of heat to this creamy casserole. Good quality frozen corn makes a big difference here, as some brands tend to be starchy with little flavor.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 1h40m

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter, plus more for baking dish, plus 6 tablespoons melted and cooled
1 1/2 cups chopped yellow onion (from 1 large onion)
1 cup chopped green bell pepper (from 1 large pepper)
1 tablespoon minced garlic (from 3 cloves)
1 chipotle in adobo, minced with liquid (to equal 1 tablespoon)
Coarse salt and freshly ground pepper
4 cups frozen corn kernels, preferably organic, thawed
1/4 cup fine cornmeal
2 cups shredded pepper jack cheese
1/2 cup heavy cream
6 large eggs
Salsa, cilantro sprigs and sour cream, for serving

Steps:

Preheat oven to 350 degrees. Butter a 2-quart baking dish and set aside.
In a medium skillet, melt 2 tablespoons butter over medium-high heat. Add onion and pepper and cook, stirring often, until golden brown and caramelized, about 8 minutes. Add garlic and cook until fragrant, 1 minute. Add chipotle and season with salt and pepper. Transfer to a large bowl to cool to room temperature.
Puree 3 cups corn in a food processor or blender until very smooth. Transfer to bowl with onion mixture. Stir in 1 1/2 teaspoons salt, cornmeal, remaining cup corn, and cheese. In a separate bowl, whisk together 6 tablespoons melted butter, cream and eggs just until combined. Fold into corn mixture. Pour batter into prepared dish and bake on a rimmed baking sheet until puffed and golden and the center jiggles slightly, 45 to 50 minutes. Let cool 15 minutes. Serve with salsa, cilantro and sour cream.

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

Ingredients

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.

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

Ingredients

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

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