Showing posts with label sautéed corn. Show all posts
Showing posts with label sautéed corn. Show all posts

14 November 2014

For a Frugal Thanksgiving: Vegetable Side Dishes, Part One

Roasted Brussels Sprouts with Carrots
For the past seven weeks, I've been dealing with some back issues that have made mobility painful. I'm on the mend, but the process is slow.

I miss cooking. I've been getting by with bagged salads, cereals and easy-to-make sandwiches plus the contents of my freezer's soup stash and my husband's cooking.

I miss puttering around in the kitchen. The organization, the prep, the chopping and slicing and dicing. I'm hoping to be back in full action in two weeks, just in time for Thanksgiving.

Some people insist on tradition, serving the same menu year after year. That would drive me crazy. I like to mix it up a little, try something new. Each Thanksgiving and each Christmas is different. One year we had chateaubriand. Last year we had coq au vin. No final decision on this year yet, but it's safe to say we will have one or two vegetable side dishes.

Roasted Cauliflower with Gruyere and Cheddar Cheese
Our choices may be one of the following:

Sautéed Fresh Corn with Onions: I've been making a roasted version using frozen kernels that is almost as good.

Maple Roasted Carrots with Onions and Thyme: This is a classic at my house, but I'm the only one who eats it. I now use fresh carrots. When I took this photo, I was cleaning out the freezer, so I used an emergency ration.

Roasted Carrots with Brown Sugar and Thyme: This is one of my favorite carrot dishes. It takes the recipe above and kicks it up a notch.

Roasted Brussels Sprouts with Carrots: I prefer fresh vegetables, but if you're pinched for time, this recipe makes frozen Brussels sprouts taste really good. I paired mine with fresh carrots.

Roasted Cauliflower with Gruyere and Cheddar Cheese: This pairs well with ham and sweet potatoes. A side salad of Brussels sprouts rounds out the meal. Corn bread is a nice addition.

More frugal side dish options to follow.

19 August 2014

Fresh, Fast and Frugal: Sautéed Corn with Onions

Sautéed Corn with Onions

One of the vendors at the farm market shared this simple recipe with me and I was eager to try it.

Sautéed Corn with Onions (serves 4)

  • 1 medium union, minced or chopped
  • 4 ears of corn, kernels removed
  • 2 tablespoons butter
  • 1 teaspoon cooking oil
  • salt and pepper

Once the corn has been husked and washed, remove the kernels using a knife or a tool like this or this, and set aside.

Chop or mince a fresh onion. Melt butter and oil in a shallow pan over medium heat. Add onion and toss until it begins to brown, about 2-3 minutes. Next add corn and sauté for another 3-4 minutes. Season.

The vendor told me to add cream toward the end if my corn was less than fresh. But there was no need to; I'll try that another time.

I loved the way my kitchen smelled as I was preparing this side dish. I'd serve it with fresh-caught whitefish, or maybe with steaks from the grill.

I never knew how delicious sautéed corn could be! It has a roasted flavor, which I think suits this lovely golden season of waning summer. The days are dwindling down, but this simple side dish will carry us into September.