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Corn and Celery Sauté

Corn and Celery Sauté – Forkwise recipe card (illustration, no photo yet)
DinnerAmerican⏱ 20 minServes 2Easy⚡ Five & FastGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • ¾ cup sliced celery (about 2 stalks)
  • ½ tbsp unsalted butter
  • 1 cup fresh or frozen corn
  • 1 pinch salt
  • 1 pinch ground black pepper

Method

  1. Heat a medium skillet or sauté pan over medium heat.
  2. Add the butter and heat until melted.
  3. Add the celery and cook, stirring often, for 5 minutes.
  4. Stir in the corn and continue cooking until the celery is tender and the corn is cooked or thawed, about 5 minutes.
  5. Add the salt and pepper. Stir to combine.
  6. Serve warm.

Add 1 teaspoon minced garlic (about 2 cloves) with the celery, if desired.

Recipe source: U.S. Department of Veterans Affairs Nutrition and Food Services · Public domain (U.S. Government work) · VA Nutrition and Food Services · Reformatted from PDF; ingredient quantities parsed
No photo yet – illustrated placeholder.