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.
Time 55m Yield 10 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish. Combine crushed crackers with melted butter and sprinkle on top of vegetables. Bake in preheated oven for 45 minutes.
Time 15m Yield 2 servings. Number Of Ingredients 5 Steps:
In a small skillet, saute celery in butter until crisp-tender; add corn. Cook and stir until heated through. Stir in salt and pepper.
Time 20m Yield 6 to 8 servings Number Of Ingredients 4 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.
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.
Time 7m Yield 1 serving(s) Number Of Ingredients 6 Steps:
Dump the first 5 ingredients (corn to oregano) in a medium saucepan, stir well, and saute on a high flame for about 5 minutes or until most of the liquid has been absorbed or evaporated. Now reduce the flame to low and add the cheese spread, and swirl it around with the sauteed corn with a wooden spoon until melted and well mixed. Serve hot, on bread, or over mashed potatoes, or with just about anything else! It’s so yummy, you eat it straight.
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.
Time 40m Yield 6 Number Of Ingredients 8 Steps:
Heat olive oil in a saucepan over medium-high heat. Saute celery and onion in olive oil until tender, 5 to 7 minutes. Stir water, rice, corn, chicken bouillon, and salt with the celery mixture. Bring liquid to a boil, reduce heat to medium-low, place a lid on the saucepan, and cook until the rice is tender, about 15 minutes. Leave covered and let sit off heat until the liquid is completely absorbed, about 10 minutes more.
More about “corn n celery saute recipes”
Time 25m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Heat oil over medium-high heat in large saucepan. Add onions, garlic, and bell peppers, and sauté until tender. Add corn and carrots (be sure they are thawed)and cook over medium heat, stirring occasionally until heated through. Add salt, pepper, basil, and Spike seasoning and mix well. Simmer for 3-5 minutes more. Note: You can substitute another all-purpose seasoning for Spike.
