Best 10 Colorful Corn Saute Recipes
Colorful corn saute is a vibrant and flavorful dish that is perfect for any occasion. It's easy to make and can be tailored to your own personal taste. Whether you like your corn sweet, savory, or spicy, there's a colorful corn saute recipe out there for you. This article will provide you with the information you need to choose the best colorful corn saute recipe for your next meal. We'll discuss the different types of corn that can be used, as well as the various ingredients and techniques that can be employed to create a delicious and visually appealing dish.
Here are our top 10 tried and tested recipes!
COLORFUL CORN
I've been serving this lovely creamed side dish for many years. It starts with convenient frozen corn and gets garden-fresh taste from green pepper, tomato and onion.-Donna Gonda, North Canton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook corn according to package directions; drain. Add the butter, onion, green pepper and salt if desired. Cook over low heat for 3-5 minutes or until vegetables are heated through. Add milk; bring to a boil., Reduce heat; simmer for 2 minutes or until heated through. Remove from the heat; stir in tomatoes.
Nutrition Facts : Calories 114 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 48mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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.
COLORFUL CORN SALAD
Provided by Food Network
Categories side-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine the avocados, jicama, onion, bell pepper, corn, black beans, lime juice, cilantro, olive oil, cumin, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl and adjust seasonings to taste. Chill at least 30 minutes and up to overnight before serving.
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.
COLORFUL CORN SALSA
This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 2-1/2 cups.
Number Of Ingredients 11
Steps:
- Peel back husks of corn but don't remove; remove silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool. , Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Serve with tortilla chips.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
COLORFUL ROASTED CORN SALAD
I came up with this recipe when needing a colorful side dish to go with mild chicken enchiladas and which needed to be low spice, low acid, and without beans, tomatoes, peppers, or onions. Hope you enjoy.
Provided by scooter
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool.
- Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.
Nutrition Facts : Calories 146 calories, Carbohydrate 20.5 g, Fat 7.4 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 210.7 mg, Sugar 6.4 g
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
YELLOW SQUASH AND CORN SAUTE
This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.
Provided by AuntE
Categories Side Dish Vegetables Squash Summer Squash
Time 35m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g
COLORFUL CORN SALAD
This is sooo good. I think I finished it off all by myself in 2 days, taking little tastes every time i passed the fridge.
Provided by Bliss
Categories < 15 Mins
Time 15m
Yield 16-18 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, combine first 12 ingredients.
- In microwave safe dish, combine oil and garlic.
- Microwave, uncovered, on high for 1 min.
- (I cut this about 15 sec. short in mine).
- Cool.
- Whisk in lime juice.
- Pour over the corn mixture and toss to coat.
- Cover, and refrigerate until serving.
- Yield: 16-18 servings.
Nutrition Facts : Calories 84.1, Fat 3.9, SaturatedFat 1, Cholesterol 2.8, Sodium 285.6, Carbohydrate 11.4, Fiber 2.1, Sugar 1.8, Protein 3
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.
Tips:
- Select the right corn: Choose fresh, sweet corn on the cob with plump kernels. Avoid corn that is dried out or has blemishes.
- Prepare the corn properly: Husk the corn and remove the silks. Cut the kernels off the cob, or leave them whole if desired.
- Use a variety of vegetables: In addition to corn, you can add other vegetables to your sauté, such as bell peppers, onions, zucchini, and tomatoes.
- Season to taste: Add salt, pepper, and other spices to taste. You can also add herbs, such as basil, oregano, or thyme.
- Cook over medium heat: Sauté the corn and vegetables over medium heat until they are tender but still slightly crisp.
- Serve immediately: Corn sauté is best served hot, so don't let it sit for too long before serving.
Conclusion:
Corn sauté is a delicious and easy-to-make side dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up fresh corn on the cob, and it is also a healthy and flavorful dish. With its vibrant colors and sweet flavor, corn sauté is sure to be a hit with everyone at the table.
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