Stephen Albert
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
Ingredients
- Fresh corn kernels: 1 cup (237ml)
- To each cup of corn kernels add the proportion of the ingredients as given:
- ½ cup (118ml) cream
- ½ teaspoon (2.5ml) sugar
- ½ teaspoon salt and pepper mix
Instructions
- Husk corn; drop whole ears into boiling water. Let come to a boil again and cook for 4-5 minutes. Cool immediately by submerging ears in cold water.
- When cold, cut kernels from the cob by splitting down the center of each row, then cutting and scraping from the cob. Measure cut-off kernels.
- To each cup of corn kernels add the proportion of other ingredients as given. Mix all well together, and bring to a boil. Reduce heat and let simmer until thick (takes a few minutes), stirring constantly to prevent burning or sticking.
Courses Side Dish
Corn articles at Harvest to Table:
How to Plant and Grow Sweet Corn
How to Harvest and Store Sweet Corn
Seven Ways to Cook and Serve Sweet Corn
Corn Chowder and Summer Flavors
Grilled Corn with Seasoned Butter
Baby Corn Cooking and Serving Tips
Corn, Beans, Squash: The Three Sisters
Corn Growing Problems Troubleshooting
Corn Earworm Organic Pest Control
