Sauteed Yellow Corn and Pecans

READY IN: 15mins
Recipe by COOKGIRl

From the back package of a bag of Pictsweet brand frozen corn kernels. I enjoy finding recipes serendipitously! In summertime, try this using fresh corn! I'd also be inclined to add a few slices of red onion if the mood struck me.

Top Review by sheepdoc

This was awesome. I used fresh sweet corn and fresh tomatoes from the garden and just warmed them with the sauteed pecans. Made for CQ 2014.

Ingredients Nutrition

Directions

  1. Bring water to boil in pot, reduce heat and steam corn on stovetop for approximately 5 minutes or until corn kernels are no longer frozen.
  2. Melt the butter in a skillet over medium-high heat and add pecans. Saute the pecans, stirring constantly until lightly browned.
  3. Add the steamed corn, tomatoes, salt and pepper.
  4. Heat through until very hot.

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