Skillet Sauteed Corn Recipes

SOUTHWESTERN SAUTEED CORN

My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

Southwestern Sauteed Corn image

Steps:

In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

1 tablespoon butter
3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
1 plum tomato, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup minced fresh cilantro

SAUTEED CORN AND GREEN PEPPERS

Provided by Food Network

Categories side-dish

Time 13m

Yield 4 servings

Number Of Ingredients 5

Sauteed Corn and Green Peppers image

Steps:

In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.

Ingredients

1 tablespoon vegetable oil
2 cups frozen corn kernels (or fresh if in season), thawed in the refrigerator
1 green bell pepper, halved, stem, seeds, and ribs removed, and cut into 1/4-inch dice
Pinch red pepper flakes
Salt and freshly ground black pepper

CREAMY SKILLET CORN

This is one of the most popular corn dishes during Thanksgiving and Christmas. It is not your traditional boring old corn. This recipe includes butter, cream and shallots. I always get rave reviews when I make this.

Provided by AGALL

Categories Side Dish Vegetables Corn

Time 25m

Yield 4

Number Of Ingredients 8

Creamy Skillet Corn image

Steps:

Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.

Nutrition Facts : Calories 277 calories, Carbohydrate 23.5 g, Cholesterol 63.7 mg, Fat 20.8 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 12.6 g, Sodium 364.8 mg, Sugar 3.3 g

Ingredients

3 tablespoons butter
¼ cup shallots, minced
1 pinch sugar
2 cups frozen corn kernels
2 tablespoons water
½ cup whipping cream
1 pinch ground nutmeg
salt to taste

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

Skillet Sauteed Corn image

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

Ingredients

2 tablespoons butter
1 clove minced garlic
4 cups frozen corn
1/2 teaspoon fresh thyme
salt and pepper

SKILLET CHICKEN THIGHS WITH BROWN BUTTER CORN

This weeknight-friendly recipe pairs sweet corn kernels with sautéed boneless chicken thighs. Easily made in one large skillet, the chicken is cooked first before the corn kernels are added to sauté in the drippings, seasoned with garlic, thyme and plenty of brown butter. Finished with torn basil, lime juice and scallions, it walks the line between rich and sweet, and tangy and fresh - all in under 30 minutes.

Provided by Melissa Clark

Categories poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Skillet Chicken Thighs With Brown Butter Corn image

Steps:

Season chicken all over with salt and pepper. Rub garlic and thyme on chicken, and set aside while preparing the rest of the ingredients.
Heat a large skillet over medium-high. Add oil and 1 tablespoon of the butter, letting butter melt. Add chicken and sear, undisturbed, until browned on both sides, about 4 to 6 minutes per side. Transfer chicken to a plate.
Over medium heat, add remaining 2 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn't burn.) Add corn and a big pinch of salt and black pepper. Sauté until tender and golden brown, 2 minutes.
Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes. Remove from heat and taste corn, adding more salt and pepper if needed. Stir in basil and squeeze 2 lime wedges over the top. Serve garnished with sliced scallions and more lime wedges.

Ingredients

4 skinless, boneless chicken thighs (about 1 1/4 pounds)
Salt and freshly ground black pepper
2 garlic cloves, finely grated or minced
1 teaspoon fresh thyme leaves
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
1 1/2 cups fresh or frozen corn kernels (from 1 to 2 ears; see Tip)
1/2 cup torn basil leaves
Lime wedges, for serving
2 scallions, thinly sliced, for serving

MAMA'S SKILLET CORN

Mama used to make this as soon as the fresh corn came in. It is similar to creamed corn in sweetness but the kernels are left whole. A great summertime dish. When my boys whine enough in the winter I will make this with frozen corn.

Provided by mary winecoff

Categories Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Mama's Skillet Corn image

Steps:

Combine corn, salt, pepper, sugar, butter and water in a 10-inch skillet.
Cover and simmer 15 minutes on medium heat, stirring occasionally.
Combine flour with milk, blending until smooth.
Stir into corn.
Cook five more minutes, stirring constantly.

Ingredients

3 cups corn, cut fresh from cob
1/2 teaspoon salt
pepper
1 tablespoon sugar
1/4 cup butter
1/2 cup water
1 tablespoon flour
1/4 cup milk

SOUTHWEST SKILLET CORN

"This colorful stir-fried side complements any Mexican menu nicely," says Marilyn Smudzinski of Peru, Illinois.

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 6

Southwest Skillet Corn image

Steps:

In a large nonstick skillet, saute red pepper and jalapeno in butter until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; saute 2 minutes longer or until heated through.

Nutrition Facts : Calories 138 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 37mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

1 medium sweet red pepper, chopped
1 tablespoon finely chopped seeded jalapeno pepper
1 tablespoon butter
1-1/2 teaspoons ground cumin
1 package (16 ounces) frozen corn, thawed
1/3 cup minced fresh cilantro

SKILLET STEAK AND CORN

This main dish combines canned vegetables and meat in a savory sauce. Cut into thin strips, the steak cooks quickly. When your family eats in shifts, skillet dishes like this are a breeze to warm up. Poultry lovers can substitute chicken for the beef.-Ruth Taylor, Greeneville, Tennessee

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

Skillet Steak and Corn image

Steps:

In a large skillet cook the steak, onion and thyme over medium-high heat in oil until meat is no longer pink; drain. Add wine; simmer, uncovered, for 10 minutes or until the liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add corn and heat through. Serve with rice.

Nutrition Facts : Calories 386 calories, Fat 12g fat (0 saturated fat), Cholesterol 70mg cholesterol, Sodium 975mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.

Ingredients

1 pound boneless beef top round steak, cut into strips
1 medium onion, cut into 1/4-inch wedges
1/2 teaspoon dried thyme
2 tablespoons canola oil
3/4 cup red wine or beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (11 ounces each) Mexicorn, drained
Hot cooked rice

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Skillet Sauteed Corn Recipes

SOUTHWESTERN SAUTEED CORN

My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon

SAUTEED CORN AND GREEN PEPPERS

CREAMY SKILLET CORN

This is one of the most popular corn dishes during Thanksgiving and Christmas. It is not your traditional boring old corn. This recipe includes butter, cream and shallots. I always get rave reviews when I make this.

SKILLET SAUTEED CORN

Make and share this Skillet Sauteed Corn recipe from Food.com.

SKILLET CHICKEN THIGHS WITH BROWN BUTTER CORN

MAMA'S SKILLET CORN

Mama used to make this as soon as the fresh corn came in. It is similar to creamed corn in sweetness but the kernels are left whole. A great summertime dish. When my boys whine enough in the winter I will make this with frozen corn.

SOUTHWEST SKILLET CORN

"This colorful stir-fried side complements any Mexican menu nicely," says Marilyn Smudzinski of Peru, Illinois.

SKILLET STEAK AND CORN

This main dish combines canned vegetables and meat in a savory sauce. Cut into thin strips, the steak cooks quickly. When your family eats in shifts, skillet dishes like this are a breeze to warm up. Poultry lovers can substitute chicken for the beef.-Ruth Taylor, Greeneville, Tennessee

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