Herbed Corn Saute Recipes

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.

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.

Steps:

• For the salmon: Oil the bottom of a casserole dish. Place salmon in dish and sprinkle with salt and pepper. Chop and combine the following in a bowl: shallots, garlic, herbs, lemon zest, chile, lemon juice, olive oil. Cover salmon with mixture, and place in a preheated 350 degree oven for 25 to 30 minutes or until a fork pulls out smoothly from thickest part of the salmon.
• For the artichokes sauteed in herb infused butter: In a large skillet over medium high heat, add butter and oil. Saute onions, garlic, chile, herbs, reduce heat, making sure garlic doesn't burn. Once oil is infused, place artichoke, heart side down, into oil. Saute for a few minutes, and then add enough water to steam them. Cover and reduce heat. Steam artichokes gently for up to 2 hours, or until flesh removes from leaves easily. More water will need to be added to the pan periodically. Serve with lemon-garlic-butter for dipping.

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.

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.

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.

Steps:

• In a large microwave-safe bowl, combine the corn, carrot and water. Cover and microwave on high for 6-8 minutes or until vegetables are tender. Drain. Add butter and seasonings, stirring until butter is melted.

Steps:

• Combine corn and water in a large saucepan and bring to a boil.
• Reduce heat, cover and simmer until corn is tender, about 5 to 6 minutes.
• Drain; stir in the remaining ingredients.

Steps:

• Place vinegar and 3-tablespoons oil into a saucepan. Season with sea salt and fine black pepper to taste. Bring to a boil, reduce to simmer for 3-4 minutes or until sauce thickens and hold sauce warm.
• Heat a large saute pan, add sesame seed oil, garlic and saute 1-2 minutes. Add corn, zucchini, cabbage, baby bok choy, thyme, cilantro and sauté 2-3 minutes. Add warm dressing and and toss. Reseason with salt and pepper to taste.
• Serve vegetables on warm plates.
• Garnish with Toasted White Sesame seeds.