Harvest Corn Saute Recipes

SAUTEED FRESH CORN

Sauteed Fresh Corn image

Provided by Ina Garten

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.

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.

HAVRVEST TOMATO CORN CHOWDER

Havrvest Tomato Corn Chowder image

Havrvest is harvest with a Boston accent when you can't correct the speling of the title. If you are fortunate to have a surplus of tomatoes or corn you can substitute them for the canned ingredients. If the Chowdah gets to thick, add a bit of milk.

Provided by Lorac

Categories Chowders

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 slices bacon, cut into 1 inch pieces
1 onion, chopped
2 celery ribs, chopped
2 medium potatoes, peeled and diced
1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth (reduced sodium)
2 (14 1/2 ounce) cans tomatoes or 2 quarts fresh tomatoes, peeled and diced
1/2 teaspoon sweet paprika
1/4 teaspoon garlic powder
2 dashes hot sauce
1 1/2 cups fresh corn or 1 1/2 cups frozen corn
1 cup heavy cream

Steps:

Cook bacon in a soup pot until browned but not crisp.
Drain off all but 2 tbls of the fat, then add onions and saute until transparent.
Add celery, potatoes and broth, bring to a boil, reduce heat and simmer until potatoes are almost tender.
Add tomatoes, paprika, garlic powder and hot sauce, bring to a boil, reduce heat and simmer 10 minutes.
Add corn and simmer 5-10 minutes.
Stir in cream and serve.

Nutrition Facts : Calories 516, Fat 30.3, SaturatedFat 16, Cholesterol 89.7, Sodium 485.3, Carbohydrate 55, Fiber 8.3, Sugar 13.1, Protein 12.9

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

Ingredients

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

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.

HARVEST CORN CAKES

Harvest Corn Cakes image

Sweet corn takes on a whole new meaning with this recipe. The corncobs look delightfully like the real thing-except they're made of cake, frosting and peanut butter candies! These treats really brighten up the Thanksgiving table, and they're so easy to make. Children can help with this project, too. They'll have fun putting the "kernels" on-and eating a few as well! -Mary Detweiler, Middlefield, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 package (9 ounces) yellow cake mix
1/2 cup finely chopped nuts
1 can (16 ounces) vanilla frosting
2 packages (16 ounces each) Reese's pieces
Dried corn husks

Steps:

Prepare cake batter according to package directions; add nuts. Grease and flour a 9-in. round baking pan; add batter and bake as directed. Cool for 10 minutes., Remove cake from pan to a wire rack to cool completely. Freeze the cake for easier cutting. Cut the cake into ears of corn using the diagram found here. Set aside the remaining cake for another use., Place cakes on a cutting board or serving platter. Frost tops and sides with 1-1/2 cups frosting. Decorate tops, sides and bottom ends of each ear with Reese's pieces. Cut corn husks into 8- to 12-in. lengths. Attach to cakes using additional frosting. Gently pull the husks together in the middle and tie with twine.

Nutrition Facts :

HARVEST CORN CHOWDER

Harvest Corn Chowder image

This rich, creamy chowder is so good you won't believe it starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do. I double the recipe for large gatherings, and guests almost lick the pot clean!-Mary Davis, Palmer, Alaska

Provided by Taste of Home

Categories Lunch

Time 45m

Yield about 12 servings (3-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 medium onion, chopped
1 tablespoon butter
2 cans (14-3/4 ounces each) cream-style corn
4 cups whole kernel corn
4 cups diced peeled potatoes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (6 ounces) sliced mushrooms, drained
3 cups milk
1/2 medium green pepper, chopped
1/2 to 1 medium sweet red pepper, chopped
Pepper to taste
1/2 pound bacon, cooked and crumbled

Steps:

In a large saucepan, saute onion in butter until tender. Add the cream-style corn, kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper. , Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Garnish with bacon.

Nutrition Facts : Calories 265 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 993mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 4g fiber), Protein 14g protein.

THREE SISTERS HARVEST STEW

Three Sisters Harvest Stew image

This comes from a great book. Cooking Like a Goddess by Cait Johnson. The "sisters" are corn, squash, and beans. This is a hearty vegetable stew that'll warm you body and soul after a crisp fall day of raking leaves. Pair with crusty bread and apple cider, mmmmm. I've served this with great success at quite a few pot-lucks.

Provided by Kitsune

Categories Stew

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 -2 cup vegetable broth or 1 -2 cup chicken broth
1 large onion, chopped
3 -4 garlic cloves, chopped
1 large carrot, cut into 1 inch chunks
3/4 cup butternut squash, cubed (you can find squash already peeled and cubed in the frozen food section)
1 (15 ounce) can chickpeas, drained (or any other beans)
1 cup frozen corn kernels
1 teaspoon dried sage (gives an earthy flavor)
1 dried chipotle chile (or 1 teaspoon chipotle powder or to taste)
salt
1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)

Steps:

In a large stew pot, heat the olive oil.
Add the onion and stir to coat with oil.
Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
Simmer until squash is tender, then add chopped parsley and stir.
Serve hot.
I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.

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