Corn ‘n’ Celery Saute
Phyllis Groves of Ukiah, California, says, “This light but different vegetable combination goes well with almost any main dish.”
Total TimePrep/Total Time: 15 min.
- 3/4 cup sliced celery
- 1 tablespoon butter, cubed
- 1 cup frozen corn, thawed
- 1/8 teaspoon salt
- Dash pepper
- In a small skillet, saute celery in butter until crisp-tender; add corn. Cook and stir until heated through. Stir in salt and pepper.
Nutrition Facts3/4 cup: 130 calories, 6g fat (4g saturated fat), 15mg cholesterol, 226mg sodium, 18g carbohydrate (2g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Corn and Celery Saute in Cooking for 2 Fall 2008