CORN SAUTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the peppers and onions in olive oil in a large saute pan over medium heat until soft. Add the zucchini and season with salt and pepper. Meanwhile, lightly char the corn on a gas burner, using tongs to turn, 2 minutes. Let cool, and then cut the kernels off the cob. Add the corn kernels to the pan and cook the whole mixture 5 more minutes. Serve.
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 SESAME SAUTE
A different way of serving corn - yummy. Use fresh or frozen corn. Cook fresh corn prior to making this recipe, not included in time.
Provided by Shahana
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in saucepan and cook over medium heat until margarine is melted.
- Reduce heat, cover and cook until tender, about 15 minutes.
Nutrition Facts : Calories 172.9, Fat 11.4, SaturatedFat 2.2, Sodium 393.6, Carbohydrate 17.9, Fiber 2.5, Sugar 0.1, Protein 3.4
SESAME CORN AND BASIL SAUTE
Provided by Katie Lee Biegel
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Lightly toast the sesame seeds in a large skillet over medium heat, taking care not to burn them, 2 to 3 minutes. Transfer to a small bowl and reserve.
- Return the skillet to medium heat and add the butter and garlic. Saute the garlic as the butter melts, about 2 minutes. Add the corn, salt and pepper to taste. Cook until the corn is just tender and warmed through, about 5 minutes. Turn off the heat and add the sesame seeds and half the basil and mix until combined. Transfer to a serving bowl and garnish with the remaining basil.
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 MAINE LOBSTER WITH SWEET CORN AND ROSEMARY GINGER VINAIGRETTE
Steps:
- Kill lobster and remove claws and tail. Cook in boiling water for 2 minutes or until they just begin to turn red. Remove from water and cool under running water. Remove from the shell. In a heavy bottom saute pan heat olive oil and butter. Add the corn and cook for 1 minute. Add the lobster and cook until opaque, salt and pepper, to taste.
- Divide between 4 shallow bowls. Drizzle with vanilla oil. Drizzle the rosemary ginger vinaigrette and garnish with cracked pepper and ro
- Combine vanilla bean and seeds from vanilla bean in glass container with oil and let stand for at least 1 ho;
- Chop ginger, rosemary and garlic in food processor. Add vinegar, soy, honey and continue to blend. Drizzle in peanut and sesame oil while process
ASIAN-STYLE CORN, AVOCADO, AND SESAME SALSA
Categories Condiment/Spread Sauce Backyard BBQ Avocado Corn Summer Grill Grill/Barbecue Healthy Sesame Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium-high heat). Brush corn all over with 1 1/2 teaspoons sesame oil. Grill until corn is tender and brown in spots, turning frequently, about 10 minutes. Cool.
- Cut corn kernels off cobs. Mix vinegar, green onions, sesame seeds, chili paste, garlic, and remaining 1 1/2 teaspoons oil in medium bowl. Add corn and avocado; toss gently to combine. Season salsa to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
- Available in the Asian foods section of some supermarkets.
FRESH CORN ZUCCHINI AND NAPA CABBAGE SAUTE
Fresh Summer Vegetables with Sesame Seed Oil, Fresh Herbs and Garlic are infused into sautéed vegetables.
Provided by Potagekempcc
Categories Corn
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place vinegar and 3-tablespoons oil into a saucepan. Season with sea salt and fine black pepper to taste. Bring to a boil, reduce to simmer for 3-4 minutes or until sauce thickens and hold sauce warm.
- Heat a large saute pan, add sesame seed oil, garlic and saute 1-2 minutes. Add corn, zucchini, cabbage, baby bok choy, thyme, cilantro and sauté 2-3 minutes. Add warm dressing and and toss. Reseason with salt and pepper to taste.
- Serve vegetables on warm plates.
- Garnish with Toasted White Sesame seeds.
Nutrition Facts : Calories 308.2, Fat 26.4, SaturatedFat 3.8, Sodium 677.4, Carbohydrate 15.5, Fiber 6.4, Sugar 5.8, Protein 7.7
GRILLED CORN WITH CILANTRO AND SESAME
Top grilled shrimp with a flavorful combination of fresh ginger, minced jalapeño peppers, and fresh cilantro. This simple seasonal side is easy to make and goes well with sautéed shrimp, grilled fish, or steak.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Grill corn, turning occasionally, until kernels are tender and charred in spots, about 20 minutes. Meanwhile, in a small bowl, combine sesame oil, ginger, jalapeno, and cilantro; season with salt and pepper.
- Transfer corn to a platter and spread sesame oil mixture over cobs. Sprinkle each with sesame seeds and serve.
Nutrition Facts : Calories 140 g, Fat 8 g, Fiber 3 g, Protein 3 g
SUMMER SQUASH AND CORN SAUTE'
Make and share this Summer Squash and Corn Saute' recipe from Food.com.
Provided by Crabbycakes
Categories Corn
Time 26m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat, and cook the cumin seeds for 30 seconds or until toasted, stirring frequently.
- Add the corn, sliced onion, and minced garlic, and saute for 5 minutes or until lightly browned.
- Add the zucchini, yellow squash, green chiles, and 1/2 tsp salt, and saute' for 6 minutes or until tender.
- Stir in the cilantro.
- Remove from heat, and sprinkle cheese.
- Cover and let stand for 5 minutes until the cheese melts.
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 :
CHICKEN AND CORN SAUTE
I found this recipe in a book, called the 1,000.00 best chicken recipes, and I loved it, its super fast and easy to make. It also heats well the next day.
Provided by Chef Yolie
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Combine chili powder and salt in shallow dish, add chicken, and shake to coat, very throughly.
- 2. Heat one tablespoon oil in large skillet on medium high heat. Add chicken, cook and stir until, no longer pink in center.
- Remove to serving dish.
- 3. Heat remaining one tablespoon oil in skillet. Add onion, cook and stir 2 minutes or until tender. Add bell peppers. Cook and stir 2 to 4 minutes or until crisp-tender. Add corn. Heat throughly, stirring occasionally. Return chicken to reheat and season to taste with salt and pepper.
- 4. Great if served with plain white rice.
Nutrition Facts : Calories 289.6, Fat 14.6, SaturatedFat 3, Cholesterol 46.4, Sodium 361, Carbohydrate 24.4, Fiber 4.5, Sugar 4.5, Protein 18.7
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