Sauteed Corn With Black Pepper And Manchego Food

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.

ROASTED CORN WITH MANCHEGO & LIME

Steps:

• Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
• Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted.
• Season to taste with salt and pepper. Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.

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.

SAUTEED CORN WITH BLACK PEPPER AND MANCHEGO

Steps:

• Melt butter in a large skillet over medium-high heat. Add corn and 3/4 teaspoon pepper; season with salt. Sauté, stirring occasionally, until corn is crisp-tender, about 5 minutes. Remove from heat and stir in cheese. Serve immediately, sprinkled with more cheese and pepper.

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.

SAUTEED FRESH CORN

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.