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Corn Sauté

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“I based this recipe on one called "Hannah's Corn Sauté" in the cookbook named "Cheap. Fast. Good!". We all liked it. It is nice as a change to normal veggies.”

Ingredients Nutrition

  • 3 cups frozen corn
  • 2 teaspoons vegetable oil
  • 1 tablespoon margarine or 1 tablespoon butter
  • 1 tablespoon green onions (more or less, to your taste) or 12 small onion, chopped (more or less, to your taste)
  • 1 cup carrots, peeled (2 medium sized ones) or 1 cup zucchini (1 medium sized one, See note)
  • 1 teaspoon herbes de provence or 1 teaspoon dried basil or 1 teaspoon of your favourite spices
  • salt and pepper, to taste
  • 2 slices bacon (optional)


  1. If using bacon: Cover a microwave-safe plate with 2 paper towels. Place the bacon on the plate, cover with another paper towel, and microwave on high power until just crisp, 1 to 2 minutes. Set aside.
  2. Place the corn in a colander and rinse it with warm water to partially defrost. Set aside to drain well. Toss the corn in the colander from time to time to help it drain.
  3. Combine the oil and the margarine/butter in a 12 inch skillet over medium heat. While the oil mixture is heating, chop the onions, adding to the skillet as you chop. Slice the carrots into small-ish pieces. Or if using zucchini, cut into bite-sized pieces. Add the carrots/zucchini to the skillet. Cook, stirring occasionally, until the onion is translucent (and the carrots have softened a bit).
  4. Add the corn and the herbs and stir to mix well. Cover and steam until heated through, 4 - 8 minutes (The carrots will take longer to cook).
  5. Crumble the bacon, if using, over the vegetables and toss to mix well. Season with salt and black pepper. Serve at once.
  6. NOTE: Any fresh vegetable can be substituted for the carrots or zucchini: 1 cup chopped green or red bell pepper, chopped fresh spinach would work too. Use your favourite!

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