HOW TO COOK FROZEN CORN (THE RIGHT WAY)
Want to know the secret to making frozen corn taste delicious? Kick your corn side dish up a notch with How to Cook Frozen Corn (the RIGHT way)!
Provided by Erica Walker
Categories Side Dish
Time 15m
Number Of Ingredients 3
Steps:
- Place corn in a colander and rinse with cold water until ice is no longer present. Shake off excess water over the sink.
- Place corn and butter in a medium-sized skillet over medium-high heat.
- Sprinkle sugar over corn and stir until butter is melted and corn is hot (about 5-6 minutes). Do not over cook.
- Season with Kosher salt and fresh black pepper if desired.
- Serve immediately.
Nutrition Facts : Calories 150 kcal, Carbohydrate 20 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 71 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 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
SAUTEED CORN AND GREEN PEPPERS
Steps:
- In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.
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.
SOUTHWESTERN SAUTEED CORN
My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.
Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SAUTEED CORN WITH BASIL, ONION AND GARLIC
Quick and delicious side dish. Great with any meal. My sister came up with this recipe and my family always looks forward to eating it!
Provided by Mrs_Leuch
Categories Corn
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- soften onions and garlic in a sautee pan with butter.
- add frozen corn and 1/4 cup of water to pan and let simmer 4-5 minutes.
- add basil leaves and salt and pepper and cook 3 minutes more or until corn in soft.
Nutrition Facts : Calories 141.9, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 55.2, Carbohydrate 21.5, Fiber 2.2, Sugar 0.8, Protein 3.1
SAUTEED CORN AND EDAMAME
Prepare this simple, tasty side dish in a pinch by keeping frozen corn and edamame handy in the freezer.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil shimmers, add shallots and saute until golden, 2 minutes.
- Add edamame, corn, salt, and pepper and continue to cook, stirring occasionally, until vegetables are heated through and browned in places, about 5 minutes.
- Remove from heat; stir in basil and remaining tablespoon oil and serve.
FROZEN CORN SALAD
This is a fresh, crisp, and colorful frozen corn salad. The cilantro and jalapenos give this salad a nice bite. A quick and super easy salad to have on a hot summer day. Also a great addition to a summer BBQ, though I eat this salad year round. Recipe inspired by Rita Reifenstein's Corn Salad recipe.
Provided by Angela H
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Combine corn, cucumber, tomato, bell pepper, and red onion in a large salad bowl. Mix in cilantro and jalapeno.
- Sprinkle lime juice over the salad. Add ranch dressing and stir. Cover and refrigerate until serving, at least 30 minutes.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 22.6 g, Cholesterol 4.1 mg, Fat 8.6 g, Fiber 3.4 g, Protein 3.6 g, SaturatedFat 1.3 g, Sodium 151.9 mg, Sugar 5.7 g
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