Best Cilantro Corn Saute Recipes

TOMATO, EDAMAME AND CORN SAUTé WITH CUMIN AND CILANTRO

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add cumin and garlic; stir 1 minute. Add tomatoes with their juices; bring to boil. Reduce heat to medium and cook until most liquid has cooked away, about 5 minutes. Stir in edamame, corn and broth. Simmer until most broth is absorbed, about 6 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

CILANTRO CORN SAUTE

Steps:

• In a large skillet, saute the corn, green pepper and onion in butter until tender. Stir in cilantro and cumin; saute 1-2 minutes longer or until heated through.

CORN SAUTÉ WITH GINGER, GARLIC & FRESH CILANTRO

Steps:

• Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the scallions and 1/2 tsp. of the salt and cook, stirring occasionally, until the scallions are soft and lightly browned, about 3 min. Add the remaining 1 Tbs. butter and the corn, ginger, garlic, serrano, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Remove the pan from the heat, add all but about 1/2 Tbs. of the cilantro, a good squeeze of the lime, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lime. Serve warm, sprinkled with the remaining cilantro.

MANGO BBQ SHRIMP WITH CORN-CILANTRO SAUTE AND BASIL OIL

Steps:

• Soak skewers in cold water. Combine basil and oil in blender and puree until smooth. Let oil steep for 1 hour. Strasin through a fine strainer and set aside. Combine barbecue sauce and mango puree and set aside. Divide shrimp into 4 portions and thread onto skewers. Take corn kernels off cob with a knife and place in a mixing bowl. Toss corn with cilantro and season woth salt, pepper and sugar. Grill shrimp pm skewers until pink about 3 minutes on each side. Brush with the barbecue sauce, mango sauce. Meanwhile heat butter in saucepan and saute the corn mixture on medium heat, until heated through. Place hot corn in center of plate. Top with shrimp and decorate around the corn with basil oil.