CORN WITH TOMATOES AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.
SUMMER CORN SAUTé WITH TONS OF HERBS
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
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.
CORN WITH HERBS
Tania Bikerman PITTSBURGH, PENNSYLVANIA A pleasant blend of herbs enhances this fast, easy and yummy side dish. It's our family's favorite way to eat fresh corn.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven over medium-high heat, cook and stir corn onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Add herbes de Provence and salt; cook 2-4 minutes or until vegetables are tender.
Nutrition Facts : Calories 302 calories, Fat 19g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 441mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 6g protein.
HERBED CORN
A pleasant blend of herbs dresses up this buttery, fresh-flavored corn dish that's part of "all the trimmings" for our Thanksgiving meal. I also serve it frequently throughout the year and take a bowl along to carry-in dinners. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer until corn is tender, 3-4 minutes. Drain; stir in the remaining ingredients.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 476mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
SAUTEED FRESH CORN
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.
SAUTEED FRESH CORN
For when you are sick of eating off the ear but just can't get enough corn. It is impossible to go back to canned as a side after you have this.
Provided by Gay Gilmore
Categories Vegetable
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove the husks and silk from the corn.
- Holding the cob straight up on the cutting board cut off the kernels and close as possible to the cob.
- You should have about 5 cups of kernels.
- Melt the butter in a large sauté pan over medium low.
- Add the corn, salt and pepper and sauté uncovered for 8 to 10 minutes stirring occasionally until the starchiness is gone.
CORN WITH FRESH HERBS
Provided by Madhur Jaffrey
Categories Ginger Mustard Vegetable Side Picnic Mint Corn Summer Potluck Cilantro Seed Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 15
Steps:
- Husk the corn and rub off the silk with a lightly moistened towel. Holding one ear upright at a time, cut off the kernels in ribbons and put them in a bowl. Separate the kernels by rubbing them with your fingers.
- Pour the oil into a large, preferably nonstick, lidded pan or wok and set over medium-high heat. When the oil is hot, put in the mustard seeds and cumin seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the kalonji seeds. Stir once, then add the ginger and chilies. Stir for 30 seconds, put in the corn, cilantro, mint, scallions, and dill, and toss well to mix. Add 4 tablespoons of water, the lemon juice, salt, and black pepper. Toss again to mix and cover. When steam begins to escape from under the lid, reduce the heat to low and cook for 2 to 3 minutes. Toss again and taste for a balance of seasonings, making any adjustments you think necessary. If you like, stir in the butter just before serving.
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
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SUMMER CORN SAUTé WITH TONS OF HERBS RECIPE
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