Corn And Zucchini Sauté Food

CORN AND ZUCCHINI SAUTE

Steps:

• Heat oil in a large skillet or medium-high heat. Add the onions to the skillet and cook until they become fragrant and translucent about 2 minutes.
• Add zucchini and continue to cook until the zucchini begins to crisp up on both sides, about 3 minutes. Add the peppers and corn, allow them to heat through for 1-2 minutes or until the peppers brighten in color. Sprinkle with salt, garlic powder, Italian seasoning, and basil, toss to combine. Check for seasonings and adjust to preference. Serve warm.

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.

CORN AND ZUCCHINI SAUTé

Steps:

• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.

CORN AND ZUCCHINI SAUTE

Steps:

• In large skillet, saute onion in the oil until tender.
• Add garlic, cook 1 minute longer.
• Add zucchini and tomato, cook 5 minutes stirring occasionally.
• Stir in corn, water, parsley, salt and pepper, bring to boil.
• Reduce heat and simmer uncovered for 10 minutes.
• Sprinkle with cheese and cover for 2 minutes to melt cheese.

ZUCCHINI, SWEET CORN SAUTE

Steps:

• Slice the zucchini in pieces about an eighth of an inch thick. Heat the oil in a large frying pan and saute the zucchini with the garlic and pepper over high heat, so that the zucchini browns but does not become mushy. Remove with a slotted spoon to a serving dish.
• Meanwhile, shave the kernels from the corn, using a sharp knife. Add the corn to the frying pan and cook for three minutes, stirring frequently. Remove the garlic from the pan and add the corn to the zucchini.
• Toss the vegetables together and season to taste with salt and pepper. Add the basil and toss. Serve hot or at room temperature.

FRESH CORN ZUCCHINI AND NAPA CABBAGE SAUTE

Steps:

• Place vinegar and 3-tablespoons oil into a saucepan. Season with sea salt and fine black pepper to taste. Bring to a boil, reduce to simmer for 3-4 minutes or until sauce thickens and hold sauce warm.
• Heat a large saute pan, add sesame seed oil, garlic and saute 1-2 minutes. Add corn, zucchini, cabbage, baby bok choy, thyme, cilantro and sauté 2-3 minutes. Add warm dressing and and toss. Reseason with salt and pepper to taste.
• Serve vegetables on warm plates.
• Garnish with Toasted White Sesame seeds.

ZUCCHINI CORN SAUTE

Steps:

• In a nonstick skillet, saute zucchini and onion in oil for 4-5 minutes. Stir in corn; saute 2 minutes longer or until vegetables are tender. Sprinkle with salt, cumin and pepper.

CORN ZUCCHINI SAUTE

Steps:

• In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add zucchini and tomato. Cook for 5 minutes, stirring occasionally., Stir in the corn, water, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.

FRESH CORN AND ZUCCHINI SAUTE

Steps:

• Heat butter over medium heat in a large skillet. Cook for 1 to 2 minutes, stirring occasionally. You want it to get lightly browned.
• Ann onion and zucchini. Cook for 2 minutes.
• Add corn kernels and cook for 6 to 8 minutes or until corn is cooked to your liking.
• Season to taste with salt and pepper. Add red pepper flakes if using.

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.

CORN, ZUCCHINI AND POBLANO CHILI SAUTé

Steps:

• Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper; cut into 1/2-inch pieces.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of zucchini; sauté until brown, about 7 minutes. Using slotted spoon, transfer to medium bowl. Repeat with remaining zucchini. Discard oil from skillet; wipe skillet clean. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and garlic; sauté until onion begins to soften, about 5 minutes. Add chilies and pepper and stir until heated through, about 3 minutes. Stir in zucchini and corn. Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes. Season with salt and pepper.
• *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.