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.
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.
Nutrition Facts : Calories 157 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 494 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 3 grams, Sugar 6 grams
HERB AND BACON CORN-BREAD STUFFING
Steps:
- Preheat oven to 325° F. and butter a 4-quart baking dish.
- Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.
- In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
- In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
- Drizzle stock or broth over stuffing and bake, covered, 1 hour. Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.
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
Make and share this Herbed Corn recipe from Food.com.
Provided by ratherbeswimmin
Categories Corn
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first 6 ingredients.
- Spread 1 tablespoon over each ear of corn.
- Wrap corn individually in heavy-duty foil.
- Grill, covered, over medium heat for 10-15 minutes, turning frequently, or until corn is tender.
Nutrition Facts : Calories 180.3, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 241.2, Carbohydrate 17.4, Fiber 2.6, Sugar 2.9, Protein 3.1
HERBED CORN FOR A CROWD
This is adapted from a Taste of Home recipe. I made this one year for Thanksgiving, and it quickly became a special request for every Thanksgiving and Christmas dinner.
Provided by Ginny Sue
Categories Corn
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine corn and water in a large saucepan and bring to a boil.
- Reduce heat, cover and simmer until corn is tender, about 5 to 6 minutes.
- Drain; stir in the remaining ingredients.
SAUTEED HERBED CHICKEN SALAD
Provided by Jacques Pepin
Categories dinner, easy, lunch, quick, salads and dressings, appetizer, main course
Time 20m
Yield Six servings
Number Of Ingredients 14
Steps:
- Heat 3 tablespoons of the oil in a large skillet. Add the mushroom pieces and saute for about 1 minute. Add the corn and saute for another 2 minutes. Stir in 1/2 teaspoon each of the salt and pepper and set aside.
- Rub the chicken on both sides with the herbes de Provence and the remaining teaspoon each of salt and pepper. Sprinkle the remaining tablespoon of oil on top.
- Heat 1 large or 2 smaller heavy cast iron or thick aluminum skillets. When very hot, add the chicken and saute over high heat for about 2 to 2 1/2 minutes on each side. Remove from heat and set aside in the pan, covered, for 5 minutes. (This step is important to assure that the chicken will be tender; it will continue to cook in its own juices while you make the salad.)
- Place the dressing ingredients in a salad bowl and mix thoroughly. When ready to serve, add the lettuce and toss well. Divide among six plates and sprinkle the mushrooms and corn on top. Slice the chicken breasts and arrange them (along with any juices) around or on top of the salad. Serve immediately.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 41 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 832 milligrams, Sugar 6 grams, TransFat 0 grams
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 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.
HERB-BAKED FISH FILLETS
Steps:
- Heat the oven to 450 F. Grease a shallow baking dish big enough to place the fish in a single layer.
- Place the fish fillets in the prepared baking dish.
- In a skillet or saute pan over medium-low heat, cook the onion and garlic in 2 tablespoons of butter until tender. Stir in the thyme and tarragon and cook for 1 minute longer.
- Spread the herb and butter mixture over the fish fillets.
- In a small bowl, combine the crushed corn flakes with the melted butter and parsley.
- Top with the seasoned cornflake crumbs and sprinkle with kosher salt and freshly ground black pepper.
- Bake in the preheated oven for 12 to 15 minutes, or until fish flakes easily with a fork. Very thin fillets might take less time to check the center of the fish with a fork-flakes should separate freely.
- Serve the fish with lemon wedges.
Nutrition Facts : Calories 215 kcal, Carbohydrate 3 g, Cholesterol 129 mg, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, Sodium 356 mg, Sugar 1 g, Fat 10 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g
More about "herbed corn saute food"
MUSHROOM STROGANOFF RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 Servings 4Cuisine ContinentalTotal Time 40 mins
SUMMER CORN SAUTé WITH TONS OF HERBS RECIPE | BON …
From bonappetit.com
5/5 (2)Total Time 35 minsServings 6
CORN WITH FRESH HERBS RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (11)Category Side DishServings 10Total Time 15 mins
CORN & ZUCCHINI FRITTERS WITH HERBED YOGURT - HEALTHY MAMA ...
From healthymamacooks.com
Servings 4Total Time 25 minsEstimated Reading Time 1 min
SAUTEED ASPARAGUS, GRAPE TOMATOES & FRESH HERBS - LOVE OF FOOD
From loveoffood.sodexo.com
Calories 111Sat Fat 3gCalories from Fat 87Total Fat 10g
SWEET AND SPICY HERBED NUTS - FASHIONABLE FOODS
From fashionablefoods.com
SAUTEED FRESH CORN WITH HERBS - DIABETES DAILY
From diabetesdaily.com
5/5 (1)Total Time 25 minsCategory Side Dish, VegetablesCalories 124 per serving
HERB BUTTERED CORN AND GREEN BEANS - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
3.6/5 (53)Total Time 25 minsCategory Side DishCalories 139 per serving
- Add the frozen corn and garlic. Stir into the butter and cook until the corn is heated through - about 5 minutes.
- Add the green beans. Toss to coat in the butter, corn, and garlic mixture. Cook for 3-5 minutes or until beans are heated through, but not limp or soft.
- Once the beans are cooked to your liking, add the remaining ingredients. Toss well to combine.
HERBED CORN & KALE - THE BEST FROZEN KALE RECIPE ...
From prepdish.com
- Rinse 16 oz bag frozen corn and 8 oz frozen kale under cold running water until thawed. Squeeze excess moisture out of thawed kale.
- Heat 1 T olive oil on medium low heat. Add 16 oz frozen corn, 8 oz kale, 1/2 tsp Herbs de Provence (or Italian seasoning) and S&P to taste.
HERBED CORN - CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
Cuisine AmericanCategory Veggie/Side DishServings 4
FRESH CORN SOUP WITH HERBED CROUTONS - OH MY VEGGIES
From ohmyveggies.com
5/5 (1)Total Time 1 hr 30 minsCategory Main Course, Side DishCalories 1107 per serving
BACON CORN SAUTE RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
5/5 (3)Total Time 20 minsEstimated Reading Time 3 mins
HERBED SUMMER CORN PASTA SALAD — REGISTERED DIETITIAN ...
From rachaelhartleynutrition.com
Estimated Reading Time 3 mins
GRILLED SCALLOPS WITH HERBED ZUCCHINI NOODLES AND CHARRED ...
From oxo.com
Estimated Reading Time 3 mins
GRILLED HERBED CORN WITH A ZING - MARIPOSA FARMS
From mariposafarms.com
Servings 4Category Side Dish
CORN-FRIED TOMATO, HERBED CREAM CHEESE, SPINACH, …
From chefspencil.com
SAUTéED CORN & TOMATO BUDDHA BOWL WITH YOGURT DRESSING
From savourontario.milk.org
IFOOD.TV
From ifood.tv
HERBED CORN PANCAKE WITH MUSHROOM RAGOUT & CHEVRE ...
From goodnessme.ca
RECIPE: SAUTEED COD WITH DRIED HERB MIX FOR FISH - BLOGGER
From mylifeasareluctanthousewife.blogspot.com
MARTHA STEWART KITCHEN - CORN & ZUCCHINI SAUTé
From marthastewartkitchen.com
HERBED ORZO | COOKING AND FOOD BLOG
From michelnischan.com
HERBED CORN SAUTE RECIPE
From crecipe.com
12 SPICES FOR CORN WITH AWESOME AND SUPER SIMPLE HERBED ...
From foodfornet.com
HERB BUTTERED CORN AND GREEN BEANS | VEGETABLE SIDE DISHES ...
From pinterest.ca
HERBED CORN SAUTE RECIPES
From tfrecipes.com
HERBED CORN RECIPE
From crecipe.com
HERB ROASTED CHICKEN AND WHITE CHEDDAR ... - PINNACLE FOODS CO
From pinnaclefoods.co
HERBED CREAM OF CORN SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
SAUTEED CORN RECIPE WITH HERBS
From tfrecipes.com
SUMMER CORN SAUTé WITH TONS OF HERBS RECIPE - FOOD NEWS
From foodnewsnews.com
CLAIRE'S AT THE DEPOT, WARRENTON, WARRENTON - ZOMATO
From zomato.com
HERBED SUMMER SUCCOTASH | WHOLE FOODS CO•OP
From wholefoods.coop
HERBED CORN SAUTE RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
FRESH CORN AND HERB SAUTE - ADVENTURES IN THE KITCHEN
From adventuresinthekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love