RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2413
| View Recipe |
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| Recipe Name: |
Sauteed Corn with Thyme and Shallot |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-03-15
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
2.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
5.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.20
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
Melt butter in a large non-stick skillet over medium-high heat. Add the shallot and garlic and cook until softened, about 2 minutes.
Increase heat to high and add the corn, cook, stirring often, until heated through but still crunchy, about 2 minutes.
Stir in the thyme and season with salt and pepper to taste. |
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| Nutrition per Serving: |
| Calories: |
0 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.00 |
| Fiber: |
0.00 |
Sodium: |
0.00 |
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