SKILLET SAUTEED CORN
Make and share this Skillet Sauteed Corn recipe from Food.com.
Provided by Marie
Categories Corn
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 228.3, Fat 5.5, SaturatedFat 2.7, Cholesterol 10.2, Sodium 40.5, Carbohydrate 46, Fiber 5.3, Protein 6.7
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.
PECAN COATED CATFISH WITH A SUCCOTASH OF BUTTER BEANS, YELLOW CORN, BLACK RICE AND FRESH SPINACH
Steps:
- Heat oil. Add garlic, red onion, red pepper and corn. Saute until vegetables are softened. Add beans, rice, spinach to saute pan and cook another 2 minutes. Add stock and salt and pepper. Bring to boil. Reduce heat and simmer 2 minutes. Cool. (See Cook's Note)
- Mix cornmeal and pecans in bowl. Season catfish, dredge in pecan mix. Heat oil in 10-inch saute pan over high heat. Add catfish fillets and cook quickly, turning after 3 minutes (do this in batches if necessary, keeping cooked catfish warm until all fillets are done). Remove from heat and serve over succotash.
- To roast nuts, heat dry saute pan over medium high heat. Add nuts and roast, tossing or stirring nuts frequently. Do not walk away from pan as nuts burn in an instant. When nuts are browned, remove pan from heat and turn nuts out onto cool plate so they stop cooking immediately.
CORN BREAD, WILD MUSHROOM AND PECAN STUFFING
Provided by Suzanne Hamlin
Categories casseroles, side dish
Time 50m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In large, deep skillet, melt butter over medium heat. Add chopped onion, celery, carrot and garlic. Saute, stirring, for 5 to 7 minutes, until tender. Add portobello, shiitake and oyster mushrooms, and season with salt and pepper. Cook for another 5 minutes, or until mushrooms have cooked. Remove from heat, and cool to room temperature. (If cooking in advance, cover and refrigerate overnight.)
- When ready to cook, preheat oven to 400 degrees. In large bowl, combine mushroom mix, corn bread, pecans, marjoram, thyme, sage and parsley. Season to taste with salt and a teaspoon of pepper. Add milk, mixing well. Add optional turkey drippings to taste.
- Transfer to 9-by-12-inch greased, shallow casserole, and cover with foil. Bake for 20 minutes, uncover, and bake until top is lightly browned, about 15 minutes.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 327 milligrams, Sugar 5 grams, TransFat 0 grams
SAUTEED CORN WITH BASIL, ONION AND GARLIC
Quick and delicious side dish. Great with any meal. My sister came up with this recipe and my family always looks forward to eating it!
Provided by Mrs_Leuch
Categories Corn
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- soften onions and garlic in a sautee pan with butter.
- add frozen corn and 1/4 cup of water to pan and let simmer 4-5 minutes.
- add basil leaves and salt and pepper and cook 3 minutes more or until corn in soft.
Nutrition Facts : Calories 141.9, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 55.2, Carbohydrate 21.5, Fiber 2.2, Sugar 0.8, Protein 3.1
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