Sautéing will keep the crispness and style of unpolluted vegetables intact. Sautéing is a technique very similar to Chinese language language 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
Components
- Fresh corn kernels: 1 cup (237ml)
- To each cup of corn kernels add share of the components as given:
- ½ cup (118ml) cream
- ½ teaspoon (2.5ml) sugar
- ½ teaspoon salt and pepper mixed
Instructions
- Husk corn; drop whole ears into boiling water. Let come to boil over again and get ready dinner from 4-5 minutes. Cool straight away by way of submerging ears in cold water.
- When cold, decrease kernels from cob by way of splitting down heart of each row, then lowering and scraping from cob. Measure cut-off kernels.
- To each cup of corn kernels add share of different components as given. Mix all neatly together, ship to boil. Reduce heat and let simmer until thick (takes a few minutes), stirring steadily to prevent burning or sticking.
Categories Side Dish