Corn Sauté with Ginger, Garlic & Cilantro

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Cook Time
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"Oh my gosh - I may never have corn ON the cob again! This amazing Corn Sauté is from Fine Cooking website. You can adjust the spiciness by adding more or less chile - or a different type of chile. So good!!! This says four servings, but two of us almost finished the whole dish!!!"

Original recipe yields 4 servings


  • Serving Size: 1 (153.1 g)
  • Calories 174.8
  • Total Fat - 9.9 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 15.3 mg
  • Sodium - 865.3 mg
  • Total Carbohydrate - 20.6 g
  • Dietary Fiber - 4 g
  • Sugars - 0.3 g
  • Protein - 4 g
  • Calcium - 30 mg
  • Iron - 1.4 mg
  • Vitamin C - 11.8 mg
  • Thiamin - 0 mg

Step 1

Melt 1 tablespoon of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the scallions and 1/2 teaspoon of the salt and cook, stirring occasionally, until the scallions are soft and lightly browned, about 3 min.

Step 2

Add the remaining 1 tablespoon butter and the corn, ginger, garlic, serrano, and the remaining 1/2 teaspoon salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 4-5 minutes. (It will begin to intensify in color, somewhat shrunken in size, and the bottom of the pan should be slightly brown.)

Step 3

Remove the pan from the heat, add all but about 1/2 Tbs. of the cilantro, a good squeeze of the lime, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan. Season to taste with more salt, pepper, or lime. Serve warm, sprinkled with the remaining cilantro.

Tips & Variations

No special items needed.