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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (187g) Recipe makes 4 servings |
||
| Calories 255 | ||
| Calories from Fat 85 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.5g | 14% | |
| Saturated Fat 4.9g | 24% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 467mg | 19% | |
| Potassium 444mg | 12% | |
| Total Carbohydrate 44.5g | 14% | |
| Dietary Fiber 5.0g | 19% | |
| Sugars 5.6g | ||
| Protein 6.0g | 11% | |
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Sauteed Fresh Corn
By: Gay Gilmore
Nov 17, 2001
For when you are sick of eating off the ear but just can't get enough corn. It is impossible to go back to canned as a side after you have this.
SERVES 4 -6
Ingredients
- 6 ears corn
- 2 1/2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions
1
Remove the husks and silk from the corn.2
Holding the cob straight up on the cutting board cut off the kernels and close as possible to the cob.3
You should have about 5 cups of kernels.4
Melt the butter in a large sauté pan over medium low.5
Add the corn, salt and pepper and sauté uncovered for 8 to 10 minutes stirring occasionally until the starchiness is gone.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Nana-Terra
On May 19, 2008
This is fabulous! After cutting the corn from the cob, I ran the back of the knife over the cob to extract the little hearts and "cream". I doubt that I will ever boil corn on the cob again. This has the freshest taste and it was from the grocery, not even a farm market, much less from the back yard! Thanks Gay!
From: mommyoffour
On Apr 18, 2008
Wow....fantastic recipe. This takes plain ole corn and raises it to a whole new level. Thank you Gay for posting this easy yet delicious recipe.....Stephanie
From: riffraff
On Aug 18, 2003
I used Olathe corn which is very sweet, this dish was almost like a dessert it was SOOO GOOD. Thanks for the heads up on a great cooking method for corn.
From: MizzNezz
On Aug 19, 2003
Boy, this is the best way to have corn. This tastes SO fresh. I ended up making a bigger batch of it the next day and freezing it for this winter. Can't wait to have this when everyone else is eating that old canned stuff! The only work to it is cutting the corn off the ears, after that it's a cinch. Thanks Gay! Good!!
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