SOUTHWESTERN SAUTEED CORN
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
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
CURRIED CORN
A unique and delicious way to serve corn!
Provided by lewis718
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 19.1 g, Cholesterol 35.5 mg, Fat 15.3 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 79.5 mg, Sugar 3.1 g
SKILLET SAUTEED CORN
Make and share this Skillet Sauteed Corn recipe from Food.com.
Provided by Marie
Categories Corn
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 228.3, Fat 5.5, SaturatedFat 2.7, Cholesterol 10.2, Sodium 40.5, Carbohydrate 46, Fiber 5.3, Protein 6.7
SAUTEED CORN AND GREEN PEPPERS
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.
PAN SAUTEED HALIBUT WITH CURRIED CORN SAUCE AND TOMATO CHUTNEY
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Heat a large saute pan or grill pan over high heat. Brush halibut with the oil and season with salt and pepper to taste. Cook the halibut for 3 minutes on each side. Serve with corn sauce and tomato chutney.
- Place all ingredients in a small saucepan and bring to a boil. Reduce heat and let simmer for 30 minutes, season with salt. Serve at room temperature.
- Heat butter in a medium saucepan over medium heat. Add onions and green apples and cook until soft. Add garlic and cook for 1 minute. Add curry powder and cook for 5 minutes. Add stock, bring to a boil, reduce heat and simmer for 1 hour. Strain stock into a clean medium saucepan. Add the corn to the stock and cook for 30 minutes, covered. Place the cream in a small saucepan and cook until reduced by half. Add the reduced cream to the stock and simmer, covered for 10 minutes. Season with salt and pepper.
- In a bowl combine all curry powder ingredients.
SAUTEED FRESH CORN
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
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.
CURRIED CORN
Make and share this Curried Corn recipe from Food.com.
Provided by Cadillacgirl
Categories Corn
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter, add corn, onion, and curry. Saute.
- Cover and simmer slowly, about 10 min, until tender, stirring often.
- Add sour cream, salt, and pepper, heat until warm, and serve.
Nutrition Facts : Calories 181.9, Fat 12.6, SaturatedFat 7.1, Cholesterol 30.2, Sodium 365.6, Carbohydrate 17.4, Fiber 2, Sugar 4.7, Protein 3.3
CARIBBEAN CORN
This is a recipe from Cooking Light that I have had for years. I have never tried it, but my intentions have been good! I have estimated the number of servings. If you try it, I hope you enjoy it!
Provided by Bobtail
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Coat large skillet with non-stick spray.
- Add corn and garlic, sauté for 5 minutes.
- Combine pineapple juice and next 5 ingredients.
- Add to corn, cover and reduce heat.
- Simmer 15 minutes.
- Add onions and cook for 5 more minutes.
Nutrition Facts : Calories 83.7, Fat 1.2, SaturatedFat 0.2, Cholesterol 0.1, Sodium 50.5, Carbohydrate 18.1, Fiber 2, Sugar 4.6, Protein 3.1
SPICY CORN AND COCONUT SOUP
A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
- In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
- Add potato pieces, and stir to coat, 1 to 2 minutes.
- Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
- Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams
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