Skip to main content

Sautéed Corn and Onion

A buttery, herby side dish perfect for a pot luck summer BBQ or as part of any meal.
Bowl of sauteed corn and small onion pieces.
Prep time: 5 minutes
Cook time: 10 minutes
Makes: 5 cups
Nutrition Facts: View label

Ingredients

1 Tablespoon margarine or butter
4 cups corn (try frozen, canned and drained, or fresh, cut off the cob)
1 cup chopped onion
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon each salt and black pepper

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Heat margarine in medium skillet over medium-high heat (350 degrees F in an electric skillet).
  4. Add corn, onion, oregano, basil, salt and pepper. Stir to coat evenly.
  5. Cook uncovered until onion is tender and corn is heated through, about 5 to 10 minutes.
  6. Refrigerate leftovers within 2 hours.

Notes

  • 1 cup corn (canned and drained, frozen, or fresh cooked).
  • Add chopped bell pepper for more color.

Comments

Sherman Extension used this recipe for the monthly cafeteria taste test at Sherman County School.  Smelled great cooking, fairly good reception by the kids...except those who announced "I don't like corn!".  Would be a super easy recipe to use at home, as you can use fresh, frozen or canned ingredients, utilizing what you have on hand.

You might also like...

Recipes A to Z (without photos)

Glazed Carrots and Cranberries
Tender carrot slices with dried cranberries in a small bowl.

Glazed Carrots and Cranberries

This recipe combines savory and sweet ingredients for a delicious side dish.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 cups minutes
Radish and Cucumber Salad
Platter of thinly sliced cucumbers and radishes with a seasoned yogurt sauce.

Radish and Cucumber Salad

Crisp cucumbers, radishes, creamy yogurt and flavorful garlic make this the perfect summer salad.
Prepare:
10 minutes
Makes:
5 cups
Chicken and Black Bean Salsa Burritos
Bean and chicken mix wrapped in flour tortillas and tin foil shown on plates.

Chicken and Black Bean Salsa Burritos

Tortillas are rolled around a flavorful filling of beans, spices and chicken. Kids and adults will love them for a quick and tasty breakfast, lunch or dinner!
Prepare:
20 minutes
Cook:
30 minutes
Makes:
4 Burritos
Lemon Dill Brussels Sprouts
Plate of brussels sprouts with a creamy yogurt dressing.

Lemon Dill Brussels Sprouts

Sauteed Brussels sprouts with a creamy lemon and dill sauce.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
2 Cups
Stovetop Kamut
Cooked kamut in bowls.

Stovetop Kamut

This nutrient-rich grain has a rich, nutty flavor with a chewy, firm texture.
Prepare:
8 hours
Cook:
60 minutes
Makes:
2 ½ to 3 cups
Stuffed Peppers with Turkey and Vegetables
Platter of multicolored baked bell peppers stuffed with ground turkey, vegetables and mushrooms.

Stuffed Peppers with Turkey and Vegetables

Colorful bell peppers filled with ground turkey, fresh vegetables and delicious Italian flavors.
Prepare:
10 minutes
Cook:
90 minutes
Makes:
6 Pepper Halves
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.