FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
CORN AND ZUCCHINI SAUTé
Categories Vegetable Side Sauté Corn Zucchini Summer Vegan Cilantro Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.
SAUTE SPICY SHRIMP, PEA SHOOTS WITH ROASTED CORN AND CHILE-MANGO WHISKEY SAUCE
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Season the shrimp with salt, and pepper, to taste. In a medium saute pan, warm the olive oil over medium-high heat. Add the shrimp and saute. Cook the shrimp on both sides for 3 to 4 minutes. When the shrimp is cooked, place the shrimp in a bowl with a touch of olive oil, to taste, the chervil, fresh dill, and lime juice. Cook's Note: Save a little lime juice for the pea shoots. Mix the ingredients together to evenly coat the shrimp.
- Heat a cast iron griddle or grill on medium-high flame. Grill the corn until just roasted. After roasting, remove the corn kernels from the cob and set aside to serve.
- In a small bowl, dress the pea shoots with a little olive oil and the remaining lime juice.
- To serve: Place a small pile of corn on a plate. Spoon on some Chile-Mango Whiskey Sauce. Top with 3 shrimp per plate. Garnish with the dressed pea shoots.
- In a medium fry pan, add the olive oil and place over medium high heat. Add the mango, scallions, ginger, and chile and begin to saute together. Saute for about 3 minutes and the mango will start to break down. When this happens pull the pan off the heat and holding the pan away from the flame or heat, add the whiskey. Return the pan to the flame or heat and while holding at an angle, light the whiskey and flambe.
- Once the alcohol has cooked out and the flames from the flambe have diminished, add the honey and orange juice and simmer for 3 minutes. Remove the pan from the stove and transfer the sauce into blender. Add the mace blade, star anise, and lime juice, and carefully puree. Set aside until ready to use.
CORN ZUCCHINI SAUTE
This side makes a colorful accompaniment to the pork chops or to any Mexican-style meal. I've loved this dish since I was a child.-Sylvia Sonnenburg, Sonnenburg, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add zucchini and tomato. Cook for 5 minutes, stirring occasionally., Stir in the corn, water, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 256 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 535mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.
CORN-AND-ZUCCHINI SAUTE WITH BASIL
Combine sweet corn -- fresh off the cob -- with zucchini, garlic, and basil for a colorful, healthy side dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 158 g, Fat 5 g, Fiber 4 g, Protein 5 g
FRESH CORN SAUTé WITH TOMATOES, SQUASH, AND FRIED OKRA
Provided by Brandi Neuwirth
Categories Onion Tomato Side Fry Sauté Vegetarian Quick & Easy Low Cal High Fiber Corn Squash Summer Vegan Okra Cilantro Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
- Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.
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.
ZUCCHINI CORN SAUTE
I enjoy ethnic cooking. So I usually serve this quick side dish with baked chile relenos and diced fresh tomatoes. It's also good with a Moroccan-type meal. -Barbara Lundgren of New Brighton, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a nonstick skillet, saute zucchini and onion in oil for 4-5 minutes. Stir in corn; saute 2 minutes longer or until vegetables are tender. Sprinkle with salt, cumin and pepper.
Nutrition Facts : Calories 104 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
CORN, ZUCCHINI AND POBLANO CHILI SAUTé
Categories Side Sauté Corn Hot Pepper Zucchini Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper; cut into 1/2-inch pieces.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of zucchini; sauté until brown, about 7 minutes. Using slotted spoon, transfer to medium bowl. Repeat with remaining zucchini. Discard oil from skillet; wipe skillet clean. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and garlic; sauté until onion begins to soften, about 5 minutes. Add chilies and pepper and stir until heated through, about 3 minutes. Stir in zucchini and corn. Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes. Season with salt and pepper.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
CORN AND ZUCCHINI SAUTE
This dish has such pretty colour and great flavour. It is a little different from the one already posted, as it has tomatoes and cheddar cheese. This is from TOH. I have posted it as it appears in the magazine but if you use a non-stick pan, as I do, reduce the oil to 1 tbsp as you don't need that much oil.
Provided by mums the word
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, saute onion in the oil until tender.
- Add garlic, cook 1 minute longer.
- Add zucchini and tomato, cook 5 minutes stirring occasionally.
- Stir in corn, water, parsley, salt and pepper, bring to boil.
- Reduce heat and simmer uncovered for 10 minutes.
- Sprinkle with cheese and cover for 2 minutes to melt cheese.
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.
BLACK SEA BASS WITH CORN AND JUMBO LUMP CRAB SAUTE
Steps:
- Score the skin side of the sea bass fillet (make a few small slit marks in the skin with a sharp knife). Season the fish with salt and pepper.
- Preheat a medium saute pan over high heat and add 2 ounces of olive oil. When the oil is smoking, add the fish, skin side down. Reduce heat to medium and press fillet with a spatula to crisp the skin. When the skin is browned, flip fish. (The total cooking time for the fish should be 5 minutes). Remove from pan and keep warm.
- Add the remaining 2 ounces olive oil to the saute pan. Add the corn, onion, red pepper, and poblano pepper and saute for 1 minute. Add the crabmeat, chives, and chopped thyme, stirring to blend. Adjust seasoning to taste. Add the chicken stock and whisk in the butter to form a sauce. Reduce until sauce consistency.
- Arrange the sauteed vegetable mixture in a large serving bowl. Top with the warm bass fillet and roasted fingerling potatoes. Garnish with a sprig of thyme.
BROCCOLI, CORN, AND GREEN BEAN SAUTE
Broccoli, corn, and green beans are sauteed until tender then sprinkled with flavored feta cheese.
Provided by MBC
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a skillet over medium-high heat. Stir in broccoli, corn, and green beans. Cook until broccoli is tender. Sprinkle with feta cheese, and continue cooking until cheese is melted. Season with oregano, salt, and pepper. Serve immediately.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 26.4 g, Cholesterol 55.8 mg, Fat 18.8 g, Fiber 4.6 g, Protein 8.7 g, SaturatedFat 11.8 g, Sodium 894.7 mg, Sugar 5.5 g
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
YELLOW SQUASH AND CORN SAUTE
Steps:
- Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
- Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
- Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
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.
CHICKPEA, ASPARAGUS AND CORN SAUTE'
This is a Weight Watchers recipe for both the Core and Flex programs. Point value 3. I found it a bit bland and tweaked it with 2 packets of Splenda. I have also added a 14 ounce can of quartered artichoke hearts to this recipe. I've made some changes which I've mentioned at the end of the instructions.
Provided by dojemi
Categories Vegetable
Time 20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large nonstick skillet over nedium-high heat.
- Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
- Add the corn and cook, stirring occasionally, until lightly browned, about 2 minutes.
- Add the asparagus and cook, stiring occasionally, until bright green, about 3 minutes.
- Add the chickpeas and cook, stirring occasionally, until asparagus are tender, about 2 minutes.
- Remove the skillet from the heat; stir in the tomatoes, onion, basil, salt and pepper.
- Serve right away or at room temperature.
- NOTE:.
- 1) I add the onions right after the garlic and saute' for about 5 minutes.
- 2) I parboil the asparagus for 3 minutes prior to adding.
- 3) I add the tomatoes at the very end once heat is turned off -- they stay plumper that way.
Nutrition Facts : Calories 214.8, Fat 5.2, SaturatedFat 0.7, Sodium 548.2, Carbohydrate 37.2, Fiber 8.4, Sugar 5.4, Protein 9.1
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.
YELLOW SQUASH AND CORN SAUTE
Received this from another on line recipe site and loved the summery, bright flavors, ease of making and attractive presentation. I did add sweet onion and sweet peppers to the mix but posting as it was listed. Thinking it might also be good placed in a casserole dish, covered w/cheese and heated in the oven (just a thought)
Provided by Bonnie G 2
Categories Corn
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place corn into large pot and cover with salted water, bring to boil.
- Reduce heat to medium-low and simmer until tender, 10 to 15 minutes.
- Drain and cool corn.
- Cut corn off the cobs.
- Place squash into a skillet and add water.
- Cook suash over medium heat until tender, 5- to 10 minutes.
- Drain any excess water fromskillet.
- Stir corn butter parsley salt and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
ZUCCHINI AND CORN SAUTE
I fix this vegetable side dish often to put a big crop of zucchini to good use. Corn and bell peppers add color and flair. It goes great with any summer meal, but I always serve it with roast pork. -Vera Reid, Laramie, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender.
Nutrition Facts : Calories 48 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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