Sauteed Yellow Corn and Pecans

Total Time
15mins
Prep
10 mins
Cook
5 mins

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.

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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.
Most Helpful

5 5

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.

5 5

I loved this recipe. The pecans intrigued me and made this simple dish elegant and different and "roasty"! I did saute fresh corn in my cast iron skillet and added a little of the corn milk by scraping the corn cob. Thanks for posting! made for Culinary Quest 2014!

5 5

this is a good fried corn recipe that you could add to thanksgiving dinners for the vegans among you made for southern leg of the tour cakepops on parade