Sautéed Corn – Harvest to Table

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.

Table of Contents

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

  1. 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.
  2. 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.
  3. 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

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