Pan Fried Street Corn with California Avocado

HomeRecipesMeals & Dishes7 Ingredients or LessPan Fried Street Corn with California Avocado

Total Time: 25 min

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Cook Time: 15 min

Prep Time: 10 min

Nutrition Facts

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Nutrition information
per serving

Calories 220

Total Fat 17g

Saturated Fat 2.5g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 0mg

Sodium 210mg

Total Carbs 18g

Dietary Fiber 6g

Total Sugars 5g

Protein 5g

Potassium 622mg

Vitamin A 21 mcg; Vitamin C 18 mg; Calcium 38 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 88 mcg; Omega 3 Fatty Acid 0.16 g

% Daily Value*: Vitamin A 2%; Vitamin C 20%; Calcium 2%; Iron 6 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A runner up in the 2021 California Avocado Recipe Contest, this sauteed street corn recipe includes zucchini, mushrooms and creamy California Avocados. It’s a delicious side dish.

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Serves: 4

Ingredients
Instructions

2 Tbsp. olive oil (or may use butter or margarine) 1 1/2 cups fresh corn kernels (or 12 oz. pack frozen corn) 1 medium zucchini, sliced, quartered 1 cup fresh mushrooms, halved and sliced 1/4 tsp. sea salt, divided 1/8 cup grated Parmesan cheese, or to taste 1 large ripe, Fresh California Avocado, quartered, seeded and peeled

Heat half the oil in a large frying pan and add corn.
Fry uncovered on med/high heat (for frozen corn, until water is evaporated. Stir occasionally but lightly as corn begins to brown (usually begins browning after 2 minutes for fresh corn and 10 minutes for frozen corn).
Stir in half of the salt.
When corn is browned to your liking, mix in zucchini, mushrooms and remaining oil, cover and lower heat to simmer for approximately 8 minutes (or until zucchini and mushrooms are cooked to your liking). Stir lightly twice during the simmer period.
Remove from heat, and sprinkle with Parmesan cheese to taste (like “street corn”).
Dice three-quarters of the avocado and lightly fold into the corn mixture. Fan-slice the remaining avocado and fan out the slices on top of the corn to garnish. Sprinkle with remaining salt and serve.

Serving Suggestion: Serve as a side to taquitos, chicken or bbq or atop tortilla chips for Street Corn Nachos.

Beverage Pairing: Glass of beer, chardonnay or margarita.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are lots of quick and easy recipes on this site. Some have more than 7 ingredients, but most can be prepared in 15 minutes or less. Even with simple recipes it helps to know how to store avocados before you use them and if you have any left over.