Sautéed Corn With Caramelized Shallots And Thyme Recipes
SKILLET SAUTEED CORN
Make and share this Skillet Sauteed Corn recipe from Food.com.
Provided by Marie
Categories Corn
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in skillet and saute garlic over low heat just until it begins to sizzle.
- Add corn and heat through, stirring occasionally.
- Add thyme and salt and pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 228.3, Fat 5.5, SaturatedFat 2.7, Cholesterol 10.2, Sodium 40.5, Carbohydrate 46, Fiber 5.3, Protein 6.7
CORN ON THE COB WITH SHALLOT-THYME BUTTER
The savory butter is also good on potatoes, rice, pasta, bread or even grilled steak. From Bon Appetit, August 1995.
Provided by swissms
Categories Corn
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and sauté until brown, about 4 minutes. Cool. Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper. (Butter can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Prepare barbecue (medium-high heat). Brush corn with olive oil. Grill corn away from direct heat until just cooked and beginning to brown in a few places, turning frequently, about 10 minutes. Alternatively, omit brushing corn with olive oil and cook in large pot of boiling salted water until tender, about 6 minutes, drain. Serve corn with shallot-thyme butter.
Nutrition Facts : Calories 226.8, Fat 16.4, SaturatedFat 9.9, Cholesterol 40.7, Sodium 150.9, Carbohydrate 20.3, Fiber 2.5, Sugar 2.9, Protein 3.5
CORN ON THE COB WITH SHALLOT-THYME BUTTER
Categories Herb Side Vegetarian Quick & Easy Summer Thyme Shallot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and sauté until brown, about 4 minutes. Cool. Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper. (Butter can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Prepare barbecue (medium-high heat). Brush corn with olive oil. Grill corn away from direct heat until just cooked and beginning to brown in a few places, turning frequently, about 10 minutes. Alternatively, omit brushing corn with olive oil and cook in large pot of boiling salted water until tender, about 6 minutes, drain. Serve corn with shallot-thyme butter.
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- Sauté for 10-15 minutes, adding the rest of the butter at the half way mark, until the corn has changed from a yellow to a golden colour.
- Add the thyme and additional seasoning if desired to the corn and shallots and sauté for another 5 minutes.
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