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Sautéed Corn

Corn saute

Sautéing will keep the crispness and flavor of fresh vegetables intact. Sautéing is a technique very similar to Chinese stir-frying.

Fresh vegetables that lend themselves to sautéing include mushrooms, thinly slice carrots, zucchini, onions, green peppers, and corn kernels.

Sautéed Corn

Yield 1 serving


  • Fresh corn kernels: 1 cup (237ml)
  • To each cup of corn kernels add proportion of the ingredients as given:
  • ½ cup (118ml) cream
  • ½ teaspoon (2.5ml) sugar
  • ½ teaspoon salt and pepper mixed


  1. Husk corn; drop whole ears into boiling water. Let come to boil again and cook from 4-5 minutes. Cool immediately by submerging ears in cold water.
  2. When cold, cut kernels from cob by splitting down center of each row, then cutting and scraping from cob. Measure cut-off kernels.
  3. To each cup of corn kernels add proportion of other ingredients as given. Mix all well together, bring to boil. Reduce heat and let simmer until thick (takes a few minutes), stirring constantly to prevent burning or sticking.

Courses Side Dish

Written by Stephen Albert

Stephen Albert is a horticulturist, master gardener, and certified nurseryman who has taught at the University of California for more than 25 years. He holds graduate degrees from the University of California and the University of Iowa. His books include Vegetable Garden Grower’s Guide, Vegetable Garden Almanac & Planner, Tomato Grower’s Answer Book, and Kitchen Garden Grower’s Guide. His Vegetable Garden Grower’s Masterclass is available online. has more than 10 million visitors each year.

How To Grow Tips

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How To Grow Zucchini and Summer Squash

How To Grow Onions

How To Grow Potatoes

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