Colorful Corn Saute Recipe

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During harvest, I feed a number of hungry men. I try to provide a variety of hearty fare, using fresh produce whenever possible. I also rely on dishes like this corn saute, which was a prize-winner one year at the Kansas State Cornhusking Contest.—Karen Ann Bland, Gove, Kansas
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings


  • 1 package (16 ounces) frozen corn
  • 1/4 cup chopped celery
  • 1/4 cup chopped green pepper
  • 3 thin onion slices, separated into rings
  • 1/4 cup butter, cubed
  • 1 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • 2 medium tomatoes, chopped
  • 1/2 cup half-and-half cream

Nutritional Facts

1 each: 264 calories, 16g fat (9g saturated fat), 46mg cholesterol, 739mg sodium, 30g carbohydrate (6g sugars, 4g fiber), 5g protein.


  1. In a large skillet, saute the corn, celery, green pepper and onion in butter until tender. Sprinkle with salt, oregano and chili powder. Stir in the tomatoes and cream. Bring to a boil; cook and stir for 1-2 minutes or until heated through. Yield: 4 servings.
Originally published as Colorful Corn Saute in Taste of Home June/July 2002, p47

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katlaydee3 User ID: 3741999 102126
Reviewed Jun. 11, 2010

"Excellent side dish, I used Vidalia onion which added a nice sweet flavor"

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