Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, sautéed corn with cheddar. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Sautéed corn with cheddar is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Sautéed corn with cheddar is something which I’ve loved my whole life.
Fresh summer vegetables and tangy cheese bathed in an easy buttermilk-cornmeal batter make a terrific meatless main. Serve with a salad of romaine hearts tossed with chickpeas and a lemon-yogurt dressing. Savory corn pancakes stuffed with bacon, cheddar, and jalapeño. [Photographs: J. These start with a basic American-style pancake recipe, but they come stuffed with crisp bacon, sautéed corn, jalapeño peppers, scallions, and—the kicker—pockets of gooey melted cheddar.
To get started with this particular recipe, we must first prepare a few ingredients. You can have sautéed corn with cheddar using 5 ingredients and 1 steps. Here is how you cook that.
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The ingredients needed to make Sautéed corn with cheddar:
- Get 1/2 cups frozen corn, thawed
- Prepare 1/8 teaspoon salt
- Take 8 th teaspoon pepper
- Get 1 tablespoon butter
- Take Three-quarter cup shredded cheddar cheese
When corn is in season during the summer, take advantage of how sweet it is and celebrate with dishes like Chili Rubbed Flank Steak with Corn and Summer Corn, Tomato and Bacon Salad. Other great Mexican dishes for your family include quesadillas, and this Sauteed Corn and Zucchini with. Note: Corned beef and sharp Cheddar-loaded potato cakes, served with sautéed cabbage and spiked with whole-grain mustard, are an elegant change of pace from the standard boiled corned beef and cabbage meal on St. They are also a great way to use leftovers.
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Instructions to make Sautéed corn with cheddar:
- And a small skillet, sauté the corn, salt and pepper in butter until tender. Stir in cheese
Note: Corned beef and sharp Cheddar-loaded potato cakes, served with sautéed cabbage and spiked with whole-grain mustard, are an elegant change of pace from the standard boiled corned beef and cabbage meal on St. They are also a great way to use leftovers. Get the recipe for Sautéed Corn and Poblanos. I added a cheddar/mozz cheese mix, cream cheese, and cilantro. Plus I used prechopped garlic too.
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