CORN WITH TOMATOES AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
SAUTEED CORN WITH TOMATOES & BASIL
"We harvest the veggies and basil from our backyard garden just minutes before fixing this recipe! It's so fresh and easy-and always delicious with grilled fish or meat." Patricia Nieh - Portola Valley, California
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute corn in oil until crisp-tender. Stir in the tomatoes, salt and pepper; cook 1 minute longer. Remove from the heat; sprinkle with basil.
Nutrition Facts : Calories 85 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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.
CORN AND TOMATO SAUTE
A very colorful and simple veggie side dish. Takes just minutes to prepare and cook. Recipe from Womans Day magazine.
Provided by Marie
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and butter in a large nonstick skillet over medium high heat.
- Stir in corn and tomatoes and saute until tomatoes just begin to split.
- Remove from heat and stir in chives.
- Add salt and pepper and serve.
Nutrition Facts : Calories 108.8, Fat 4.8, SaturatedFat 1.6, Cholesterol 5, Sodium 310.8, Carbohydrate 16.6, Fiber 2.7, Sugar 2.4, Protein 2.8
SPINACH WITH CORN AND TOMATOES
This summer salad is ideal for a picnic. Just prepare, chill, and go.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a large saucepan, heat oil over medium-high heat. Add thawed corn; cook until warmed through, 1 to 2 minutes.
- Add spinach; cook until wilted, 1 to 2 minutes. Stir in tomatoes; cook until softened, 1 to 2 minutes.
- Season with salt and pepper. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate, covered, for up to 4 hours.)
Nutrition Facts : Calories 101 g, Fat 3 g, Fiber 3 g, Protein 3 g
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