Corn Sauté

"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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Ready In:
14mins
Ingredients:
8
Serves:
4
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ingredients

  • 709.77 ml frozen corn
  • 9.85 ml vegetable oil
  • 14.79 ml margarine or 14.79 ml butter
  • 14.79 ml green onions (more or less, to your taste) or 1 small onion, chopped (more or less, to your taste)
  • 236.59 ml carrots, peeled (2 medium sized ones) or 236.59 ml zucchini (1 medium sized one, See note)
  • 4.92 4.92 ml dried basil or 4.92 ml of your favourite spices
  • salt and pepper, to taste
  • 2 slice bacon (optional)
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directions

  • 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.
  • 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.
  • 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).
  • 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).
  • Crumble the bacon, if using, over the vegetables and toss to mix well. Season with salt and black pepper. Serve at once.
  • 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!

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

<p>I am the Document Administrator for an engineering firm here in Sarnia.&nbsp; I am quite happy with the position and think I'll be there for a long, long time.&nbsp; It's nice to finally be settled in a job.</p> <p>I am married to a wonderful man who takes great care of me.&nbsp; My two teenage sons from my previous marriage love and adore him as well.&nbsp; Things are wonderful at home.</p> <p>As I am working full time, I don't have as much time to cook the fantastic meals that I would love to.&nbsp; Instead, we end up cooking a lot of quick, somewhat-healthy meals.</p>
 
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