Sauteed Fresh Corn Food

SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM

Sautéed Chicken Breasts With Fresh Corn, Shallots and Cream image

When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It's a fresh yet luxurious weeknight meal you're going to make all season long.

Provided by Pierre Franey

Categories dinner, quick, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 skinless, boneless chicken breasts
Salt to taste
Freshly ground pepper to taste
2 large ears of corn
2 tablespoons butter
1/4 cup finely chopped shallots
1/2 cup dry white wine
2 tablespoons Dijon mustard
2/3 cup heavy cream
1/4 cup coarsely chopped fresh chervil or parsley

Steps:

Sprinkle chicken breasts on both sides with salt and pepper.
Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 18 grams, Sodium 813 milligrams, Sugar 5 grams, TransFat 0 grams

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

Ingredients

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

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

Ingredients

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

SAUTEED CORN AND GREEN PEPPERS

Sauteed Corn and Green Peppers image

Provided by Food Network

Categories side-dish

Time 13m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 tablespoon vegetable oil
2 cups frozen corn kernels (or fresh if in season), thawed in the refrigerator
1 green bell pepper, halved, stem, seeds, and ribs removed, and cut into 1/4-inch dice
Pinch red pepper flakes
Salt and freshly ground black pepper

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.

SAUTEED CURRIED CORN

Sauteed Curried Corn image

This simple, spicy side dish goes great with most any American-style chicken, fish or meat. It's also a fantastic mixture to wrap up in your fajitas.

Provided by james

Categories Side Dish Vegetables Corn

Time 17m

Yield 8

Number Of Ingredients 6

Ingredients

⅓ cup butter
½ cup diced onion
2 (15.25 ounce) cans whole kernel corn, drained
1 ½ tablespoons curry powder
1 ½ teaspoons garlic powder
salt and pepper to taste

Steps:

Melt butter in a large skillet over high heat. Add the onion and corn. Cook, stirring frequently until the corn begins to brown at the edges, about 7 minutes. Season with curry powder, garlic powder, salt and pepper.

Nutrition Facts : Calories 164 calories, Carbohydrate 22.1 g, Cholesterol 20.3 mg, Fat 8.8 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 373.8 mg, Sugar 3.9 g

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

Ingredients

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

FRESH CORN AND ZUCCHINI SAUTE

Fresh Corn and Zucchini Saute image

Fresh Corn and Zucchini Saute is a simple and delicious summer side flavored with browned butter.

Provided by skinnysouthern

Categories Side Dish

Time 17m

Number Of Ingredients 6

Ingredients

1/4 cup butter
1/2 sweet onion (diced)
2 medium zucchini (diced)
4 ears corn (kernels cut off)
salt and pepper
1/4 teaspoon crushed red pepper flakes (optional)

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.

Nutrition Facts : Calories 88 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 74 mg, Sugar 3 g, ServingSize 1 serving

SAUTéED CORN WITH GARLICKY BROWN BUTTER

Sautéed Corn with Garlicky Brown Butter image

For subtle flavor, garlic cloves are briefly sautéed in butter and then removed. The butter continues to cook until it's nutty, browned, and rich-the perfect complement for fresh corn.

Provided by Jessica Bard

Categories Side dishes

Yield 4

Number Of Ingredients 5

Ingredients

2 Tbs. unsalted butter
3 large garlic cloves, smashed
2-1/2 cups fresh corn kernels (from 4 to 5 medium ears)
Kosher salt
2 Tbs. thinly sliced chives

Steps:

In a 12-inch skillet over medium heat, melt the butter with the garlic. Cook until the garlic is lightly browned, about 1 minute, and then remove and discard. Continue to cook the butter until frothy with brown flecks, 1 to 2 minutes.
Add the corn and 1/2 tsp. salt and cook, stirring, for 2 minutes. Stir in the chives and serve.

Nutrition Facts : ServingSize 4, Calories 140 kcal, Fat 60 kcal, SaturatedFat 4 g, TransFat 6 g, Carbohydrate 21 g, Fiber 3 g, Protein 3 g, Cholesterol 15 mg, Sodium 140 mg, UnsaturatedFat 2 g

SAUTEED FRESH CORN

Sauteed Fresh Corn image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 4

Ingredients

8 to 10 ears of corn on the cob (yellow or white corn)
3 tablespoons unsalted butter
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

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

Ingredients

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.

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

Ingredients

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.

SAUTEED CORN, BACON, AND SCALLIONS

Sauteed Corn, Bacon, and Scallions image

The richness of bacon and the bite of scallions complement the sweetness of corn kernels in this hearty side dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 20m

Number Of Ingredients 5

Ingredients

4 slices bacon, cut into 1-inch strips
4 cups corn kernels
Coarse salt and ground black pepper
Pinch of red-pepper flakes
2 to 3 scallions, sliced

Steps:

Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.
Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.

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