Fujian Style Sauteed Sweet Corn With Pine Nuts Recipes

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FRESH CORN AND ZUCCHINI SAUTE



Fresh Corn and Zucchini Saute image

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

¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste

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

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

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.

SWEET CORN SUBJI WITH PANEER AND CASHEW NUTS



Sweet Corn Subji With Paneer and Cashew Nuts image

Very light but tasty and quick recipe to make. Used as side dish with dal and rice menu.

Provided by cstopre

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 3

Number Of Ingredients 9

1 tablespoon vegetable oil
½ cup cashews
2 green chile peppers, chopped
1 large onion, chopped
⅔ cup corn kernels
½ cup paneer, cubed
1 pinch salt to taste
1 pinch white sugar
1 cup chopped fresh cilantro

Steps:

  • Heat oil in a large skillet over medium-high heat. Stir in the cashews; cook and stir until fragrant, about 1 minute. Stir in chiles and onion; cook and stir until onion is translucent, about 5 minutes. Do not allow onion to brown.
  • Stir corn and paneer into onion mixture; season with salt and sugar. Continue to cook and stir until hot, approximately 3 additional minutes. Before serving, stir in cilantro.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 23.7 g, Cholesterol 5.6 mg, Fat 17.3 g, Fiber 3.1 g, Protein 10.6 g, SaturatedFat 4 g, Sodium 417.8 mg, Sugar 6.5 g

SPINACH SAUTEED WITH RAISINS AND PINE NUTS



Spinach Sauteed With Raisins and Pine Nuts image

Another variation on the spinach/raisin/pine nut theme. This comes from the Williams-Sonoma website. I have never actually made it with raisins or pine nuts - I usually use slivered almonds and currants and it turns out great. Perfect accompaniment to just about anything!

Provided by Kishka

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup dark raisins or 1/4 cup currants
1/4 cup pine nuts or 1/4 cup slivered almonds
2 tablespoons olive oil
1 yellow onion, finely chopped
1 garlic clove, minced
2 lbs Baby Spinach
salt and pepper

Steps:

  • Put the raisins in a small bowl and cover with boiling water. Let stand for about 10 minutes, then drain and set aside.
  • If desired, toast pine nuts or almonds in a pan over medium heat, being careful not to burn them. Remove and set aside on a plate.
  • In a large saute pan, warm olive oil over medium heat and saute onion until golden, about 5 minutes. Add garlic and saute one minute more.
  • Add spinach and cook 1-2 minutes until bright green and wilted. Stir in raisins and nuts and season with salt and pepper.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 208.7, Fat 13.5, SaturatedFat 1.5, Sodium 181.7, Carbohydrate 19.6, Fiber 6.1, Sugar 7.8, Protein 8.3

FUJIAN STYLE SAUTEED SWEET CORN WITH PINE NUTS



Fujian Style Sauteed Sweet Corn With Pine Nuts image

Make and share this Fujian Style Sauteed Sweet Corn With Pine Nuts recipe from Food.com.

Provided by Member 610488

Categories     Corn

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons water
4 teaspoons vegetable oil
1 medium onion, chopped
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
2 cups corn kernels (fresh or frozen)
2/3 cup carrot, peeled and chopped
2/3 cup peas (fresh or frozen)
1/2 cup pine nuts

Steps:

  • In a small bowl, combine the sugar, salt and water and stir until dissolved. Set aside.
  • Heat 2 teaspoons of the vegetable oil in the wok over medium-low heat. Add the onion and rice vinegar and sauté for 10 to 15 minutes or until caramelized. Remove the onion from the wok.
  • Heat the remaining 2 teaspoons of vegetable oil and the sesame oil in the wok over medium heat. Toss in the corn, carrots, peas, and stir-fry for about 6 minutes, or until the corn and carrots are tender. Mix in the sugar mixture, pine nuts, and onion and stir-fry for one minute longer. Serve hot.

Nutrition Facts : Calories 352.7, Fat 18.6, SaturatedFat 1.8, Sodium 312.8, Carbohydrate 45.9, Fiber 7.1, Sugar 4.9, Protein 9.2

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