Allied Old English, Inc. :: Sorrell Ridge Recipes

Corn Sauteed with Almonds

Prep. Time: 15 min. to prepare vegetables (you can do this while the corn boils)

Cook Time: Approximately 15 to 20 min. to boil corn (you can mince and chop other veggies during this time), followed by 10 min. to sauté.

Makes 4 to 6 servings.

6 ears of fresh corn
3 tablespoons of walnut oil
1/2 cup of blanched almonds
1/2 cup minced onion
3 tablespoons of Sorrell Ridge Apricot
1/2 cup finely chopped sweet pepper
Salt and pepper to taste

1. Clean and then cook your corn in rapidly boiling water until the kernels are tender about 15 to 20 minutes. With a sharp knife remove the kernels and hold in a bowl. You might want to let the ears cool down a bit before removing the kernels so you can handle the corn easily.

2. Now heat the walnut oil in a large frying pan and add onion and red pepper to the oil. Sauté the veggies over allow heat until the onions turn clear and soft - about 5 minutes. Add the corn and almonds and continue to sauté about 5 more minutes. Stir the vegetables frequently to prevent burning.

3. Now blend in the Sorrell Ridge Apricot and enjoy!

The information above is provided by the manufacturer of Sorrell Ridge® brand spreadable fruit products, free of charge, to consumers via this website for use in personal, not-for-profit food preparation. The recipe itself remains the property of Allied Old English, Inc. and may not be reproduced, distributed or otherwise used commercially without the owner's express written consent.

Photographs that accompany recipes in this section are included for presentational purposes only. The dishes you prepare in your own kitchen may differ in appearance from the images provided on this site.

Sorrell Ridge® Cooking Without Refined Sugar, a collection of recipes by Sherry Ross, is also available in non-electronic format as a traditional, spiral-bound recipe book. Copies may be purchased from our main switchboard at (732) 636-2060 (subject to availability).