Sauteed Yellow Corn and Pecans

Total Time
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.

Ingredients Nutrition


  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

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.

sheepdoc August 08, 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!

Mrs Goodall 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

Dienia B. August 07, 2014

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