Summer Corn Sauté With Tons Of Herbs Food

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

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.

VEGAN FLATBREAD WITH ZUCCHINI AND FRESH CORN

Vegan Flatbread with Zucchini and Fresh Corn image

This corn and zucchini vegan flatbread is fresh, flavorful, and super easy to make! Whole wheat pita is crisped in the oven, then topped with sweet corn, crisp zucchini and Italian herbs and spices. It's a super family friendly meal that even picky kids will love!

Provided by Anjali Shah

Categories Main Course

Time 30m

Number Of Ingredients 16

Ingredients

2 Whole wheat pita bread
½ red onion (thinly sliced)
4 garlic cloves (minced)
3 tsp extra-virgin olive oil, divided
2 zucchini (quartered and sliced)
1 cup fresh or frozen corn kernels
¼ tsp ground black pepper
¼ tsp crushed red pepper
½-1 tsp salt
1 tsp dried Italian seasoning
½ cup shredded vegan mozzarella cheese (Use ¼ cup per flatbread)
2 tsp fresh thyme leaves (1 tsp per flatbread)
2 cups whole wheat flour
1/2 tsp salt
3 1/2 tbsp vegan butter
3/4 cup unsweetened almond milk

Steps:

Heat a pan over medium heat. Saute the garlic, corn, squash, salt, pepper, onions, Italian seasoning and crushed red pepper in 2 tsp olive oil in a pan. Cook through for 5-10 minutes.
Warm pita bread in the oven or the toaster oven. Brush with 1/4 tsp olive oil.
Top each flatbread with the zucchini mixture (about ½ cup per flatbread, but you can put as much of it on as you like).
Then, add ¼ cup of vegan cheese and 1 tsp of fresh thyme to each flatbread.
Bake at 400 degrees for 8-10 minutes, until the cheese is melted and bubbly.

Nutrition Facts : Calories 413 kcal, Carbohydrate 59 g, Protein 17 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 1181 mg, Fiber 10 g, Sugar 9 g, ServingSize 1 flatbread

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