Sautéed Corn with Pine Nuts
This vibrant dish pairs the natural sweetness of corn with the buttery crunch of pine nuts in a light, savory stir-fry. Fresh or canned corn is combined with colorful bell peppers and a hint of seasoning, creating a harmonious blend of textures and flavors. Quick to prepare and visually appealing, it’s a versatile side dish that complements both casual meals and festive spreads, offering a delightful balance of crispness and sweetness in every bite.
Equipment
- Wok or large frying pan
- Cutting board
- Sharp knife
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
- 2 cups fresh corn kernels or 1 can/15oz sweet corn, drained
- 1/3 cup pine nuts
- 1 small red bell pepper diced (about 1/2 cup)
- 1 small green bell pepper diced (about 1/2 cup)
- 2 tablespoons unsalted butter or vegetable oil
- 1 clove garlic minced (optional, for extra flavor)
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon sugar
- 1/8 teaspoon ground white pepper optional
- 2 tablespoons chopped fresh cilantro or parsley for garnish, optional
Instructions
- Prep the Ingredients:
- If using fresh corn, boil the corn cobs for 5 minutes, then cut the kernels off the cob using a sharp knife. If using canned corn, drain and pat dry slightly.
- Dice the red and green bell peppers into small cubes, about the same size as the corn kernels.
- Toast the Pine Nuts:
- Heat a dry wok over low heat. Add the pine nuts and toast them, stirring constantly, for 2-3 minutes until lightly golden and fragrant. Be careful not to burn them—transfer to a plate immediately once toasted.
- Sauté the Vegetables:
- In the same wok, melt the butter or heat the vegetable oil over medium heat. If using garlic, add it and sauté for 30 seconds until fragrant.
- Add the diced bell peppers and cook for 2 minutes until they start to soften but remain crisp.
- Add the Corn and Season:
- Stir in the corn kernels, salt, sugar, and white pepper (if using). Sauté for 3-4 minutes, until the corn is heated through and slightly caramelized at the edges.
- Combine with Pine Nuts:
- Return the toasted pine nuts to the wok and gently mix them into the corn and peppers. Cook for an additional 1 minute to combine the flavors.
- Garnish and Serve:
- Transfer the dish to a serving plate and garnish with chopped cilantro or parsley (if using). Serve warm as a side dish or light snack.
Notes
Pine Nut Substitute: If pine nuts are unavailable, use almonds, walnuts, or cashews for a similar crunchy texture.
Vegetable Variations: Add diced carrots, celery, or zucchini for extra color and nutrition.
Sweetness Adjustment: Omit the sugar if using very fresh, sweet corn, or increase it slightly for a more pronounced sweet flavor.
Make Ahead: The dish can be stored in the refrigerator for up to 2 days and reheated gently in a pan or microwave.
Prep Time
Vegetable Variations: Add diced carrots, celery, or zucchini for extra color and nutrition.
Sweetness Adjustment: Omit the sugar if using very fresh, sweet corn, or increase it slightly for a more pronounced sweet flavor.
Make Ahead: The dish can be stored in the refrigerator for up to 2 days and reheated gently in a pan or microwave.
Prep Time