Sauteed Yellow Corn and Pecans

Submitted 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."

 

• Ready In: 15mins
• Ingredients: 6
• Serves: 4-6

ingredients

• 1 lb frozen corn kernels
• 1 1⁄2 tablespoons butter
• 1⁄3 cup pecans, choppped
• 2 small roma tomatoes, diced
• 1⁄4 teaspoon salt
• pepper, to taste

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.

Reviews

[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.

 

[Mrs Goodall]

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!

 

[Dienia B.]

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

 

[sugarpea]

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.

 

[Rhonda Scheurer]

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!