Colorful Corn Saute Food

COLORFUL CORN

Steps:

• In a large saucepan, cook corn according to package directions; drain. Add the butter, onion, green pepper and salt if desired. Cook over low heat for 3-5 minutes or until vegetables are heated through. Add milk; bring to a boil., Reduce heat; simmer for 2 minutes or until heated through. Remove from the heat; stir in tomatoes.

CONFETTI CORN

Steps:

• Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
• Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

SUMMER CORN SAUTé WITH TONS OF HERBS

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.

FRESH CORN AND ZUCCHINI SAUTE

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.

FRESH CORN SAUTé WITH TOMATOES, SQUASH, AND FRIED OKRA

Steps:

• Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
• Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

CORN-AND-ZUCCHINI SAUTE WITH BASIL

Steps:

• Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
• In a large saucepan, heat oil over medium-high. Add zucchini and garlic and cook, tossing, until zucchini is bright green, 1 to 2 minutes. Add corn and season with salt and pepper. Cook, tossing, until corn is heated through, 1 to 3 minutes. Remove from heat and stir in basil and vinegar.

SAUTéED CORN, GREENS, BACON AND SCALLIONS

Steps:

• Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes. Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet.
• Add butter and melt. Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch. Cook, stirring, about 2 minutes. Add corn, peppers and pepper flakes and let sizzle, stirring occasionally, 5 minutes. Season to taste with salt and pepper. Crumble bacon and add to skillet with scallions. Add greens two cups at a time, stirring to wilt before adding more. Cook together 1 minute and serve hot.

QUICK CORN AND ZUCCHINI SAUTE

Steps:

• Saute the zucchini and peppers in oil in a large skillet for 5 minutes or until crisp-tender.
• Add the corn, garlic, salt, and Italian seasoning, and saute for 3 to 5 minutes or until the corn is crisp tender.

COLORFUL ROASTED CORN SALAD

Steps:

• Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool.
• Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.

PAN-ROASTED CORN SALSA

Steps:

• Heat 2 tablespoons olive oil in heavy large skillet over high heat.
• Add corn kernels and saute until light brown, about 5 minutes.
• Transfer sauteed corn to large bowl; cool.
• Add remaining 3 tablespoons olive oil, tomato and remaining ingredients to corn in bowl.
• Toss to combine.
• Season salsa to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate).