Cast Iron

Simple Sauteed Corn

January 25, 2011
0 Ratings
  • Serves 4
Author Notes

I try my best to eat healthy seasonal foods every day of the week. I build most dinners around vegetables, and try to eat a mostly plant-based diet. But there comes at least one time almost every week when I am just too tired to shop, peel and chop.

That's where frozen produce comes in. It's quick and easy and I always have some on hand. It doesn't require a trip to the grocery store. No peeling, cleaning, or chopping.

At the surface, this is just a recipe for simple sauteed corn. But it's actually a formula for the freshest healthiest tasting frozen vegetables. Use this formula with chopped broccoli, cauliflower, or peas. Vary the herbs if you like, and substitute oil for butter and stock for the milk/cream, for a vegan version.
Ordinary Blogger (Rivki Locker)

What You'll Need
  • 1 tablespoon butter
  • 1 yellow onion, chopped
  • 2 cloves garlic, diced
  • 2 stalks celery, diced
  • 2-3 cups frozen corn (or substitute frozen chopped broccoli, cauliflower, peas)
  • 4 tablespoons heavy cream or milk or a combination
  • 1/2 teaspoon salt
  • Dash black pepper
  • Pinch sugar
  • 1 teaspoon of your favorite herbs, minced (my current favorites are mint and parsley)
  1. Melt the butter in a large, preferably cast iron pan. Saute the onion for about 15 minutes on medium-low heat till it's nice and soft.
  2. Add the celery and saute for another few minutes till it's softening. Add the garlic and saute for 2-3 minutes longer till fragrant.
  3. Add the vegetables and cook, stirring occasionally, for about 10 minutes till heated through and through. Pour in the cream/milk and the seasonings. Heat through, stirring.
  4. Stir in the herbs and serve warm.

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