Cheesy Green Onion Corn Saute Recipes

CHEESY GREEN ONION CORN SAUTE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add corn and onions; cook and stir 5 min. or until heated through.
• Sprinkle with cheese; cover until cheese melts.

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Steps:

• 1 HEAT oil in large nonstick skillet on medium-high heat. 2 Add corn and onions; cook and stir 5 minutes or until heated through. 3 SPRINKLE with cheese; cover until cheese melts. 4 NOTE: Add 1/2 teaspoon ground red pepper or 2 tablespoons chopped seeded jalapeno peppers.

CHEESY GREEN CHILE CORNBREAD

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the onions, green chiles and cheese.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

EASY CORN AND GREEN ONION SALAD

Steps:

• Stir the corn, onion, vinegar, olive oil, lemon juice, tarragon, salt, and pepper together in a bowl. Season with seafood seasoning as desired.

JIFFY CORNBREAD CASSEROLE WITH ONIONS AND CHEESE

Steps:

• Preheat oven to 425°.
• Sauté onion in butter, set aside.
• Mix Jiffy according to package directions. Stir in creamed corn. Pour into greased 11x13 casserole dish.
• Combine sour cream and shredded cheese. Add sautéed onions and stir. Drop by spoonful across cornbread mixture. Sprinkle with Parmesan.
• Bake for 25-30 minutes until light brown.

SAUTéED CORN WITH BACON & GREEN ONIONS

Steps:

• Cook bacon in medium skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add corn and dressing to reserved drippings. Cook and stir 4 min. or until heated through.
• Stir in bacon and onions.

SAUTEED FRESH SWEET CORN AND GREEN ONIONS

Steps:

• Shuck sweet corn and cut kernels off of the cob using a sharp knife and a big bowl (this can get messy); set aside.
• Chop 1 bunch of green onions using a good portion of the green part.
• Heat large sauté pan and add butter and olive oil (be sure not to burn) add corn and green onions and sauté for 4-5 minutes, top! Do not over cook!
• Season with salt and pepper and ENJOY immediately!
• Variations: Add chopped red pepper, garlic, green pepper, etc.

SWEET ONION CORN BAKE

Steps:

• In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside., In a large bowl, combine the egg, corn, cornbread mix and hot pepper sauce. Pour into a greased 13x9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before cutting.

CHEESY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add the mushrooms, red pepper, salt and pepper; cook and stir until vegetables are tender, 5 minutes. Add garlic; cook 1 minute longer., In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers. , Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole. , Bake, uncovered, until golden brown, 25-30 minutes.

CORN BREAD WITH GREEN ONIONS AND PARMESAN CHEESE

Steps:

• Preheat oven to 400°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter with oil in heavy medium skillet over medium heat. Add green onions; sauté 3 minutes. Cool.
• Whisk cornmeal, flour, cheese, sugar, baking powder, salt, and pepper in large bowl to blend. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture and green onion mixture to dry ingredients; stir until just blended (do not overmix). Transfer batter to pan.
• Bake bread until tester inserted into center comes out clean, about 20 minutes. (Can be prepared 1 day ahead. Cool. Cover with foil and store at room temperature. Rewarm uncovered in 350°F oven 10 minutes.) Serve warm.

GREEN ONION CORN BREAD

Steps:

• Preheat oven to 400°F. Lightly spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter in medium skillet over medium heat. Add 1 cup sliced green onions and sauté until beginning to soften, about 3 minutes. Cool.
• Whisk 2 cups cornmeal, 1 cup flour, 1/2 cup sugar, 4 teaspoons baking powder and 1 teaspoon salt in medium bowl to blend. Add onion-butter mixture, buttermilk and eggs; stir until just combined. Transfer batter to prepared pan.
• Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)