Best 10 Herbed Corn Saute Recipes

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Herbed corn saute is a vibrant and flavorful dish that combines the sweetness of corn with the aromatic essence of fresh herbs. With a touch of garlic and a hint of spice, this sauteed corn dish is an absolute delight for the senses. Whether you're looking for a quick and easy side dish or a scrumptious vegetarian main course, this versatile recipe is sure to hit the spot.

Here are our top 10 tried and tested recipes!

HERBED CORN



Herbed Corn image

A pleasant blend of herbs dresses up this buttery, fresh-flavored corn dish that's part of "all the trimmings" for our Thanksgiving meal. I also serve it frequently throughout the year and take a bowl along to carry-in dinners. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 9

12 cups frozen corn
1 cup water
1/2 cup butter, cubed
2 tablespoons minced fresh parsley
2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon dried thyme

Steps:

  • In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer until corn is tender, 3-4 minutes. Drain; stir in the remaining ingredients.

Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 476mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

SUMMER CORN SAUTé WITH TONS OF HERBS



Summer Corn Sauté with Tons of Herbs image

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

1/4 cup (1/2 stick) butter
1 large shallot, chopped
1 teaspoon cumin seeds
6 cups fresh corn kernels (cut from about 9 large ears)
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
1 cup chopped assorted fresh herbs (such as basil, cilantro, chives, and parsley)
1/4 cup chopped fresh dill
1/4 cup chopped fresh tarragon

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.

CORN WITH TOMATOES AND HERBS



Corn with Tomatoes and Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

4 ears of corn, husked
2 tablespoons unsalted butter
2 cups assorted cherry or grape tomatoes, halved
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh basil

Steps:

  • Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
  • Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.

GRILLED HERBED CORN ON THE COB



Grilled Herbed Corn on the Cob image

My husband didn't like corn on the cob until he had this recipe!

Provided by knmennenga

Categories     Side Dish     Vegetables     Corn

Time 40m

Yield 6

Number Of Ingredients 8

6 ears fresh corn on the cob, husked
6 tablespoons sweet butter, softened
1 teaspoon fresh thyme
1 teaspoon fresh parsley
1 teaspoon fresh rosemary
1 teaspoon fresh basil
1 teaspoon white sugar
1 teaspoon salt

Steps:

  • Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
  • Grill corn on the preheated grill, turning often, until tender, about 15 minutes.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 17.9 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 483 mg, Sugar 3.6 g

HERBED CORN ON THE COB



Herbed Corn on the Cob image

"What's in the butter?" is what I get asked after people taste my herb-speckled blend on fresh sweet corn. I'm more than happy to share the secret. Once you have tried this recipe, you won't want to eat corn plain again! -Priscilla Weaver, Hagerstown, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 5m

Yield 8 servings.

Number Of Ingredients 5

1/2 cup butter, softened
2 tablespoons minced chives
2 tablespoons minced fresh parsley
1/2 teaspoon Salad Supreme Seasoning
8 medium ears sweet corn, cooked

Steps:

  • In a small bowl, combine butter and seasonings; spread over hot cooked corn.

Nutrition Facts : Calories 178 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 130mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

CORN-AND-ZUCCHINI SAUTE WITH BASIL



Corn-and-Zucchini Saute with Basil image

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

6 ears corn, husks and silks removed
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
Coarse salt and ground pepper
1 cup fresh basil leaves, torn
1 teaspoon white-wine vinegar

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

HERBED CORN



Herbed Corn image

Make and share this Herbed Corn recipe from Food.com.

Provided by ratherbeswimmin

Categories     Corn

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup butter or 1/2 cup margarine, softened
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 ears sweet corn, husked

Steps:

  • In a small bowl, combine the first 6 ingredients.
  • Spread 1 tablespoon over each ear of corn.
  • Wrap corn individually in heavy-duty foil.
  • Grill, covered, over medium heat for 10-15 minutes, turning frequently, or until corn is tender.

Nutrition Facts : Calories 180.3, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 241.2, Carbohydrate 17.4, Fiber 2.6, Sugar 2.9, Protein 3.1

REAL SOUTHERN HERBED CORNBREAD STUFFING



Real Southern Herbed Cornbread Stuffing image

NO bread, NO oysters, NO sausage, NO Eggs, NO Giblets. Simply the best cornbread stuffing you will ever put in your mouth. This is one of those 'secret' recipes handed down from my grandmother's grandmother. It has never been written down until now, but was taught in the kitchen to each generation during the holidays while helping grandma prepare the stuffing and listening to the stories of when they were little girls in the kitchen helping their grandmas.

Provided by Jeanine Starkenberg

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

12 cups crumbled cornbread
1 cup butter
1 cup finely chopped onion
1 cup finely chopped apple
1 cup finely chopped celery
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 tablespoon salt
4 cups turkey broth, or as needed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place crumbled cornbread into a large bowl.
  • Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan.
  • Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.

Nutrition Facts : Calories 363.6 calories, Carbohydrate 34.7 g, Cholesterol 72.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 11.9 g, Sodium 1566.4 mg, Sugar 6.9 g

HERBED CORN ON THE COB



Herbed Corn on the Cob image

This is an adopted recipe from the Great Adoption of Feb 2005. Finally tried it out on 23 March 2009. This is a seriously good recipe.

Provided by Vnut-Beyond Redempt

Categories     Corn

Time 25m

Yield 4 corn on a cob, 4 serving(s)

Number Of Ingredients 9

4 ears corn, silked and husked
1 -2 tablespoon butter, melted (your preference to the amount used)
1/4 teaspoon dried basil
1/4 teaspoon dried sage
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon salt
1/8 teaspoon pepper
aluminum foil

Steps:

  • Preheat oven to 400F or 210°C.
  • In a small bowl, combine butter and dried ingredients.
  • Place corn in aluminium foil and brush corn with herbed butter.
  • Wrap up well and put in oven for about 20 mins or so.
  • Enjoy.

Nutrition Facts : Calories 153.7, Fat 4.4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 113.3, Carbohydrate 29.8, Fiber 3.4, Sugar 3.8, Protein 4

HERBED CORN AND COUSCOUS



Herbed Corn and Couscous image

Categories     Side     Quick & Easy     High Fiber     Corn     Chive     Couscous     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 5

1 cup fresh corn kernels (cut from 2 ears of corn) or thawed frozen
1 tablespoon unsalted butter
3/4 cup chicken broth
1/2 cup couscous
2 tablespoons minced fresh chives

Steps:

  • In a small heavy saucepan cook the corn in the butter over moderately high heat, stirring, for 1 minute, add the broth, and bring the liquid to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Stir in the chives and salt and pepper to taste.

Tips:

  • For the best flavor, use fresh corn on the cob. If you're using frozen corn, thaw it completely before using.
  • Use a variety of herbs to add flavor to the corn. Some good options include basil, thyme, rosemary, and chives.
  • If you don't have fresh herbs, you can use dried herbs. Just be sure to use half the amount of dried herbs as you would fresh herbs.
  • Don't overcook the corn. It should be tender but still have a little bit of a crunch to it.
  • Serve the corn immediately after cooking. You can also store it in the refrigerator for up to 3 days.

Conclusion:

Herbed corn sauté is a delicious and easy side dish that can be enjoyed all summer long. With just a few simple ingredients, you can create a flavorful dish that will complement any meal. So next time you're looking for a quick and easy side dish, give this herbed corn sauté a try. You won't be disappointed!

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