Best 12 Saute Chayote With Corn Recipes

10 EASY CHAYOTE SQUASH RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

SAUTEED CHAYOTE WITH GARLIC AND HERBS

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.

SAUTE' CHAYOTE WITH CORN

Steps:

• 1. Heat a small skill to med high heat. Add the oil and onion, cook until translucent.
• 2. Add the rest of the ingredients and saute until tender, add 1 tablespoon water if need.

CORN AND CHAYOTE SQUASH SOUP

Steps:

• Combine yucca, cabbage, chayote squash, carrots, and corn in a large pot. Add chicken broth and enough water to cover and bring to a boil.
• Reduce to a simmer and cook, stirring occasionally, until vegetables are soft, about 1 hour. Season with salt.

SAUTEED CHAYOTE WITH GARLIC AND HERBS

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic.
• Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions.
• Transfer to bowl; sprinkle with 1 tablespoon parsley.

MEXICAN CHAYOTES WITH CORN AND CHILES

Steps:

• Saute the onion in olive oil in a 2-quart saucepan.
• Meanwhile, peel the chayotes (chayote has a very thin skin and is easy to peel with a swivel-blade peeler), then cut each in half, scoop out and discard the seed, and dice the flesh.
• Add to the saucepan, along with the diced chiles, corn, salt, pepper and milk.
• Cover, and simmer gently for about 15 minutes, or until chayote is tender.
• Stir in the Parmesan and cook a few seconds until the sauce thickens.
• Transfer to a serving bowl and sprinkle with cheddar cheese and chile powder.

SAUTéED CHAYOTE SQUASH

Steps:

• Gather the ingredients.
• Slice the squash in half lengthwise and scoop out the seeds. Place the squash on a cutting board, cut-side down, and slice it thinly. Repeat with the remaining chayote squash.
• Melt the butter in a large sauté pan or skillet over medium heat. Add the sliced shallots and cook for about 5 minutes, or until they are tender and beginning to brown. Add the garlic and continue to cook for 1 minute longer.
• Add the sliced chayote squash to the skillet and continue to cook, tossing often, for 3 to 5 minutes, or until crisp-tender. Season with salt and pepper.
• Serve the chayote squash with a garnish of fresh herbs and/or Parmesan cheese, if desired.

SAUTEED FRESH CORN

Steps:

• Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
• Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.

CHAYOTE, CORN & TOMATO SALAD

Steps:

• After steaming the chayote, cool, peel and cut into 1/2" cubes.
• Combine the chayote, corn, tomatoes& green onions.
• In your blender or food processor blend together the lime juice, salt& red pepper flakes.
• Slowly pour in the olive oil with the blender on.
• Toss the dressing with the salad, sprinkle with the parsley flakes Chill and serve.

YELLOW SQUASH AND CORN SAUTE

Steps:

• Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
• Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
• Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

GRILLED CORN SALAD WITH CHAYOTE SQUASH

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Oil corn, chayote squash, zucchini, and chile peppers; place on a rack for 5 minutes to allow excess oil to drip off.
• Transfer vegetables to the preheated grill and cook until they have a nice brown crust, 10 to 15 minutes. The corn should have some kernels that are close to burning, and the peppers will be expanding and making popping noises. Remove from the grill and allow to cool, about 30 minutes.
• Remove and discard the plastic-like skin from the peppers by scraping the blade of a knife along the outsides. Mince peppers, dice zucchini and chayote, and cut corn kernels off the cobs. Transfer all to a bowl and add onion, cilantro, lime zest and juice, and salt to taste. Add more olive oil if the mixture is dry or if you want the flavor to be more pronounced.

CHAYOTE AND SAUSAGE STEW

Steps:

• Place a large saucepan over medium-high heat; cook the sausage in the skillet until browned; remove the sausage to a plate lined with paper towels. Add the olive oil. onion, and garlic to the skillet; cook and stir until the onions are translucent, 3 to 5 minutes. Return the sausage to the pan along with the chayote squash and jalapeno peppers; cook and stir until the squash begins to soften, 10 to 15 minutes. Stir in the tomatoes, black beans, corn, thyme, and chili powder; season with salt and pepper. Cook until completely heated through, about 10 minutes more.