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    You are in: Home / Recipes / Sauteed Yellow Corn and Pecans Recipe
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    Sauteed Yellow Corn and Pecans

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on August 08, 2014

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2014

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2014

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2006

      Simple and simply delicious; beautifully colorful and a marvelous combination of textures-the perfect recipe. Can't wait to have this made with fresh corn.

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    • on December 24, 2005

      This could very well be the yummiest thing I have ever tasted. Who knew that corn and pecans would make such an amazing combination!!?? Thanks for sharing!

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    Nutritional Facts for Sauteed Yellow Corn and Pecans

    Serving Size: 1 (104 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 212.6
     
    Calories from Fat 105
    49%
    Total Fat 11.7 g
    18%
    Saturated Fat 3.4 g
    17%
    Cholesterol 11.4 mg
    3%
    Sodium 181.9 mg
    7%
    Total Carbohydrate 27.7 g
    9%
    Dietary Fiber 3.5 g
    14%
    Sugars 1.1 g
    4%
    Protein 4.6 g
    9%

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