Best Burst Of Color Corn SautÉ Recipes

SOUTHWESTERN SAUTEED CORN

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.

SOUTHWESTERN SAUTEED CORN

Steps:

• 1. In large skillet heat butter over medium heat, add corn. Cook and stir 3-5 minutes until slightly tender.
• 2. Reduce heat to medium-low. Add diced plum tomatoes, salt, cumin, lime juice, diced green peppers, diced green onions and diced chili peppers.
• 3. Cook an additional 3-4 minutes, remove from heat, add cilantro and real bacon bits (optional).
• 4. Best chilled over night to absorb all flavors.

CORN SAUTE

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.

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.

SKILLET SAUTEED CORN

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.

SUMMER CORN SAUTé WITH TONS OF HERBS

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

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.

BURST OF COLOR CORN SAUTÉ

Steps:

• Spray a non-stick skillet with cooking spray and heat to medium. Add corn, peppers and onions. Sauté until softened, about 5 minutes, stirring occasionally. Transfer vegetables to a bowl and stir in parsley and tomatoes. Combine sugar, vinegar, mustard, basil, mayonnaise and pepper sauce in a small bowl; whisk together. Pour over corn mixture and toss well.