5 from 6 votes
Easy Sautéed Corn (15 minutes)
Saute fresh corn in a skillet with butter and a few simple seasonings to create an easy side dish!
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
4
Calories:
154 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 4 ears corn or 4 cups frozen corn, fresh
- 2 tablespoons butter unsalted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt plus more to taste
- 1/4-1/2 teaspoon black pepper freshly ground
- parsley for garnish, or basil, fresh
Instructions
- Slice the kernels from the cobs into a large bowl.
- In a 10-inch to 12-inch skillet set over medium high heat, melt the butter. Add the corn, garlic powder and a pinch of salt. Saute for 4 to 5 minutes, stirring occasionally, until tender.
- Season to taste with the remaining salt and pepper. Serve garnished with fresh herbs, if desired.
Cup of Yum
Notes
- Storage and Reheating: Store leftover skillet corn in a sealed container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat. You can also serve chilled over a salad or bowl.
- Fresh corn is best but you can use frozen corn kernels, if needed.
Nutrition Information
Calories
154kcal
(8%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.4g
(20%)
Cholesterol
23mg
(8%)
Sodium
306mg
(13%)
Potassium
252mg
(5%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
431IU
(9%)
Vitamin C
6mg
(7%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 154
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 23mg | 8% |
| Sodium | 306mg | 13% |
| Potassium | 252mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 431IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.