Sauteed Corn Off The Cob Recipes

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.

Steps:

• Using a sharp knife, cut the kernels off the corn into a large bowl.
• Melt the butter in a frying pan and add the corn. Season with salt and plenty of pepper and cook for three minutes, stirring frequently with a wide spatula. Serve immediately.

Steps:

• Melt butter in skillet and saute garlic over low heat just until it begins to sizzle.
• Add corn and heat through, stirring occasionally.
• Add thyme and salt and pepper to taste.
• Serve immediately.

Steps:

• Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft. If the corn isn¿t done but the liquid is gone, add a little more stock and continue cooking. Stir in the vinegar and serve.

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.

Steps:

• Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
• In a large saucepan, heat oil over medium-high. Add zucchini and garlic and cook, tossing, until zucchini is bright green, 1 to 2 minutes. Add corn and season with salt and pepper. Cook, tossing, until corn is heated through, 1 to 3 minutes. Remove from heat and stir in basil and vinegar.

Steps:

• Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
• Steep corn in hot water until tender, about 25 minutes.

Steps:

• Begin cutting corn off the cobb in a soft downward motion. After cutting corn scrap cobb for excess corn.
• Fry bacon until crisp; drain well, leaving about three tablespoons of the fat in the skillet.
• Add the corn, salt, pepper 3 tbl spoons of sugar and cornstarch or flour to the fat.
• Add water as needed stir occasionally.
• Sauté everything together for about 20 minutes or until the vegetables are tender.
• Add the fresh corn and crumble the cooked bacon over the top.
• Continue cooking for an additional ten minutes.
• Serve while hot.

Steps:

• Remove corn from the cob using a sharp knife.
• Chop red bell pepper and green onion tops.
• Melt butter in large frying pan.
• Add all ingredients to hot pan.
• Stir fry over high heat for 5-6 minutes.
• Do not overcook. Do not saute! Veggies should be crisp.

Steps:

• Remove the husks from the corn and cut the kernels off the cobs with a sharp knife. You should get 5 to 6 cups of kernels. Place in a saucepan with the water, oil, butter and salt. Bring to a boil over high heat, stirring. Cover and continue to boil over high heat for 2 to 3 minutes. Serve as soon as possible.

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.

Steps:

• In a small skillet, saute the corn, salt and pepper in butter until tender. Stir in cheese.