Sauteedfreshcorn Recipes

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SAUTEED FRESH CORN



Sauteed Fresh Corn image

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

6 ears corn
2 1/2 tablespoons unsalted butter
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

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

SOUTHWESTERN SAUTEED CORN



Southwestern Sauteed Corn image

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

1 tablespoon butter
3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
1 plum tomato, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup minced fresh cilantro

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 FRESH SWEET CORN AND GREEN ONIONS



Sauteed Fresh Sweet Corn and Green Onions image

I spent a few summers working in the corn fields de-tasseling corn in Illinois while in High School (many moons ago!) and learned a lot about how to pick and prepare this great inexpensive veggie. I came up with this easy recipe when my own kids got braces and couldn't eat corn on the cob. You will love this simple, and elegant side dish!

Provided by Jellyqueen

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

8 ears of shucked sweet corn, cut off of the cob
1 bunch green onion, chopped
2 tablespoons olive oil
1 tablespoon butter
salt and pepper

Steps:

  • Shuck sweet corn and cut kernels off of the cob using a sharp knife and a big bowl (this can get messy); set aside.
  • Chop 1 bunch of green onions using a good portion of the green part.
  • Heat large sauté pan and add butter and olive oil (be sure not to burn) add corn and green onions and sauté for 4-5 minutes, top! Do not over cook!
  • Season with salt and pepper and ENJOY immediately!
  • Variations: Add chopped red pepper, garlic, green pepper, etc.

Nutrition Facts : Calories 249.5, Fat 11.8, SaturatedFat 3.1, Cholesterol 7.6, Sodium 57.3, Carbohydrate 36.4, Fiber 5.6, Sugar 6.5, Protein 6.4

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

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.

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