FRESH CORN AND ZUCCHINI SAUTE
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
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
CORN 'N' CELERY SAUTE
Phyllis Groves of Ukiah, California, says, "This light but different vegetable combination goes well with almost any main dish."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small skillet, saute celery in butter until crisp-tender; add corn. Cook and stir until heated through. Stir in salt and pepper.
Nutrition Facts :
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 CARROTS AND CELERY ROOT (SAUTE DE CAROTTES ET CELERI-RAVE)
Steps:
- In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat. Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender. Add the celery root (add more water if the mixture is dry). Cook for 5 minutes, or until the celery root is just tender. Season with the salt and pepper.
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.
EASY, DELICIOUSLY CHEESY SAUTEED CORN, MEXICAN STYLE
Surprisingly, this is a pretty low-cal side dish! I made this last night when I just didn't know what to eat! I knew I felt "cheesy", and there was loads of corn at home, but I didn't feel up to an elaborate recipe, so I put this together and topped this dish over pita bread for a great dinner!
Provided by Anu_N
Categories Lunch/Snacks
Time 7m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Dump the first 5 ingredients (corn to oregano) in a medium saucepan, stir well, and saute on a high flame for about 5 minutes or until most of the liquid has been absorbed or evaporated.
- Now reduce the flame to low and add the cheese spread, and swirl it around with the sauteed corn with a wooden spoon until melted and well mixed.
- Serve hot, on bread, or over mashed potatoes, or with just about anything else!
- It's so yummy, you eat it straight.
SPICY SAUTEED CELERY
This side pairs well with steamed fish or pork roast.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, melt butter over medium. Add garlic and cook, stirring, until lightly browned, about 2 minutes. Add celery and cook, stirring occasionally, until crisp-tender, 6 minutes. Add red-pepper flakes and season with salt.
Nutrition Facts : Calories 52 g, Fat 3 g, Fiber 2 g, Protein 1 g, SaturatedFat 2 g
SAUTEED CORN WITH CHEDDAR
My husband only likes this kind of corn, so I make this about once a week. Plus, it's so easy that anyone can make this in a jiffy! -Sarah Cope, Dundee, New York
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small skillet, saute the corn, salt and pepper in butter until tender. Stir in cheese.
Nutrition Facts : Calories 309 calories, Fat 19g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 447mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 13g protein.
RICE AND CORN SIDE DISH
This is a quick inexpensive recipe to whip together. Goes great with just about everything.
Provided by Teresa Corrie
Categories Side Dish Rice Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium-high heat. Saute celery and onion in olive oil until tender, 5 to 7 minutes.
- Stir water, rice, corn, chicken bouillon, and salt with the celery mixture. Bring liquid to a boil, reduce heat to medium-low, place a lid on the saucepan, and cook until the rice is tender, about 15 minutes. Leave covered and let sit off heat until the liquid is completely absorbed, about 10 minutes more.
Nutrition Facts : Calories 164 calories, Carbohydrate 31.6 g, Cholesterol 0.1 mg, Fat 2.8 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 228.7 mg, Sugar 1.4 g
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