Colorful Corn Saute Recipes

COLORFUL CORN

Colorful Corn image

I've been serving this lovely creamed side dish for many years. It starts with convenient frozen corn and gets garden-fresh taste from green pepper, tomato and onion.-Donna Gonda, North Canton, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 package (16 ounces) frozen corn
1/4 cup butter, melted
1 small onion, thinly sliced
1/2 cup julienned green pepper
1/2 to 1 teaspoon salt, optional
1/4 cup milk
2 medium tomatoes, chopped

Steps:

In a large saucepan, cook corn according to package directions; drain. Add the butter, onion, green pepper and salt if desired. Cook over low heat for 3-5 minutes or until vegetables are heated through. Add milk; bring to a boil., Reduce heat; simmer for 2 minutes or until heated through. Remove from the heat; stir in tomatoes.

Nutrition Facts : Calories 114 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 48mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CORN SAUTE

Corn Saute image

Provided by Melissa d'Arabian : Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

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.

COLORFUL CORN SALAD

Colorful Corn Salad image

Provided by Food Network

Categories side-dish

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

2 avocados, diced
1 medium jicama, finely diced
1 small red onion, finely diced
1 red bell pepper, finely diced
4 cups cooked corn (cut from about 4 ears)
Two 15-ounce cans black beans, drained and rinsed (about 1 1/2 cups)
1/2 cup lime juice
1/3 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper

Steps:

Combine the avocados, jicama, onion, bell pepper, corn, black beans, lime juice, cilantro, olive oil, cumin, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl and adjust seasonings to taste. Chill at least 30 minutes and up to overnight before serving.

SUMMER CORN SAUTé WITH TONS OF HERBS

Summer Corn Sauté with Tons of Herbs image

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

Ingredients

1/4 cup (1/2 stick) butter
1 large shallot, chopped
1 teaspoon cumin seeds
6 cups fresh corn kernels (cut from about 9 large ears)
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
1 cup chopped assorted fresh herbs (such as basil, cilantro, chives, and parsley)
1/4 cup chopped fresh dill
1/4 cup chopped fresh tarragon

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.

COLORFUL CORN SALSA

Colorful Corn Salsa image

This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. -Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield about 2-1/2 cups.

Number Of Ingredients 11

Ingredients

2 medium ears sweet corn in husks
2 medium tomatoes, chopped
1 small onion, chopped
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped sweet red pepper
1 teaspoon minced seeded jalapeno pepper
1/4 teaspoon salt
Dash pepper
Tortilla chips

Steps:

Peel back husks of corn but don't remove; remove silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool. , Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Serve with tortilla chips.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

COLORFUL ROASTED CORN SALAD

Colorful Roasted Corn Salad image

I came up with this recipe when needing a colorful side dish to go with mild chicken enchiladas and which needed to be low spice, low acid, and without beans, tomatoes, peppers, or onions. Hope you enjoy.

Provided by scooter

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 carrot, cut into small cubes
1 tablespoon olive oil
1 (16 ounce) package frozen roasted corn (such as Trader Joe's)
1 small zucchini, quartered and thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon water
½ teaspoon salt
¼ teaspoon ground black pepper
1 stalk celery, diced

Steps:

Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.
Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool.
Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.

Nutrition Facts : Calories 146 calories, Carbohydrate 20.5 g, Fat 7.4 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 210.7 mg, Sugar 6.4 g

CORN-AND-ZUCCHINI SAUTE WITH BASIL

Corn-and-Zucchini Saute with Basil image

Combine sweet corn -- fresh off the cob -- with zucchini, garlic, and basil for a colorful, healthy side dish.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 15m

Number Of Ingredients 7

Ingredients

6 ears corn, husks and silks removed
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
Coarse salt and ground pepper
1 cup fresh basil leaves, torn
1 teaspoon white-wine vinegar

Steps:

Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
In a large saucepan, heat oil over medium-high. Add zucchini and garlic and cook, tossing, until zucchini is bright green, 1 to 2 minutes. Add corn and season with salt and pepper. Cook, tossing, until corn is heated through, 1 to 3 minutes. Remove from heat and stir in basil and vinegar.

Nutrition Facts : Calories 158 g, Fat 5 g, Fiber 4 g, Protein 5 g

YELLOW SQUASH AND CORN SAUTE

Yellow Squash and Corn Saute image

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

Ingredients

2 ears corn, husked and cleaned
2 yellow squash, diced
½ cup water
2 tablespoons butter, or more to taste
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

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

COLORFUL CORN SALAD

Colorful Corn Salad image

This is sooo good. I think I finished it off all by myself in 2 days, taking little tastes every time i passed the fridge.

Provided by Bliss

Categories < 15 Mins

Time 15m

Yield 16-18 serving(s)

Number Of Ingredients 15

Ingredients

2 (10 ounce) packages frozen corn, thawed
2 cups diced green peppers
2 cups diced sweet red peppers
2 cups diced celery
1 cup minced fresh parsley
1 cup chopped green onion
1/2 cup shredded parmesan cheese
2 teaspoons ground cumin
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
3 tablespoons olive oil or 3 tablespoons vegetable oil (I used olive)
2 cloves garlic, minced (I used about 1 tbs.+)
6 tablespoons lime juice

Steps:

In large bowl, combine first 12 ingredients.
In microwave safe dish, combine oil and garlic.
Microwave, uncovered, on high for 1 min.
(I cut this about 15 sec. short in mine).
Cool.
Whisk in lime juice.
Pour over the corn mixture and toss to coat.
Cover, and refrigerate until serving.
Yield: 16-18 servings.

Nutrition Facts : Calories 84.1, Fat 3.9, SaturatedFat 1, Cholesterol 2.8, Sodium 285.6, Carbohydrate 11.4, Fiber 2.1, Sugar 1.8, Protein 3

FRESH CORN SAUTé WITH TOMATOES, SQUASH, AND FRIED OKRA

Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra image

Provided by Brandi Neuwirth

Categories Onion Tomato Side Fry Sauté Vegetarian Quick & Easy Low Cal High Fiber Corn Squash Summer Vegan Okra Cilantro Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup yellow cornmeal
1/4 teaspoon (or more) cayenne pepper
12 okra pods, cut crosswise into 1/2-inch pieces
6 tablespoons olive oil, divided
2 cups fresh corn kernels (cut from about 3 ears of corn)
6 baby green pattypan squash, each cut into 6 pieces
2 garlic cloves, chopped
1 12-ounce bag cherry tomatoes, halved (2 cups)
2 tablespoons chopped fresh cilantro
2 green onions, chopped

Steps:

Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

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