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    You are in: Home / Recipes / Corn Sauté Recipe
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    Corn Sauté

    Total Time:

    Prep Time:

    Cook Time:

    14 mins

    10 mins

    4 mins

    Saturn's Note:

    I based this recipe on one called "Hannah's Corn Sauté" in the cookbook named "Cheap. Fast. Good!". We all liked it. It is nice as a change to normal veggies.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 cups frozen corn
    • 2 teaspoons vegetable oil
    • 1 tablespoon margarine or 1 tablespoon butter
    • 1 tablespoon green onions (more or less, to your taste) or 1/2 small onion, chopped (more or less, to your taste)
    • 1 cup carrots, peeled (2 medium sized ones) or 1 cup zucchini (1 medium sized one, See note)
    • 1 teaspoon herbes de provence or 1 teaspoon dried basil or 1 teaspoon of your favourite spices
    • salt and pepper, to taste
    • 2 slices bacon (optional)

    Directions:

    1. 1
      If using bacon: Cover a microwave-safe plate with 2 paper towels. Place the bacon on the plate, cover with another paper towel, and microwave on high power until just crisp, 1 to 2 minutes. Set aside.
    2. 2
      Place the corn in a colander and rinse it with warm water to partially defrost. Set aside to drain well. Toss the corn in the colander from time to time to help it drain.
    3. 3
      Combine the oil and the margarine/butter in a 12 inch skillet over medium heat. While the oil mixture is heating, chop the onions, adding to the skillet as you chop. Slice the carrots into small-ish pieces. Or if using zucchini, cut into bite-sized pieces. Add the carrots/zucchini to the skillet. Cook, stirring occasionally, until the onion is translucent (and the carrots have softened a bit).
    4. 4
      Add the corn and the herbs and stir to mix well. Cover and steam until heated through, 4 - 8 minutes (The carrots will take longer to cook).
    5. 5
      Crumble the bacon, if using, over the vegetables and toss to mix well. Season with salt and black pepper. Serve at once.
    6. 6
      NOTE: Any fresh vegetable can be substituted for the carrots or zucchini: 1 cup chopped green or red bell pepper, chopped fresh spinach would work too. Use your favourite!

    Ratings & Reviews:

    • on July 05, 2007

      55

      DH thought this was really good and I liked the versatility of the vegetables. One could end up with something different every time. I used diced zucchini and red pepper slivers along with the herbes de provence. I also added the green onions at the end to prevent overcooking them. (I used 2.) Thank you for sharing your recipe! Reviewed for ZWT 3.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Corn Sauté

    Serving Size: 1 (167 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 165.2
     
    Calories from Fat 54
    33%
    Total Fat 6.1 g
    9%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 56.1 mg
    2%
    Total Carbohydrate 28.3 g
    9%
    Dietary Fiber 3.7 g
    15%
    Sugars 1.2 g
    5%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    herbes de provence

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