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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I was looking for something to serve with my chicken the other night, but all I had in the house was some frozen corn. I decided that rather than just heating it up plain (like I normally do) that I would add some spices to compliment the chicken I was serving. My boyfriend absolutely loved it, and I have to say I wasn't disappointed! I like to cook my corn until it begins to brown a little, but it tastes just as good if served sooner. I kept mine light on the chili powder because my boyfriend can't handle anything remotely spicy, feel free to adapt it to your tastes. I don't know how it tastes reheated because we didn't have any left over. Ingredients:
2 cups frozen corn kernels (do not thaw) |
1 tablespoon butter or 1 tablespoon margarine |
1/2 teaspoon chili powder |
1/2 teaspoon cumin |
1/2 teaspoon garlic powder |
salt |
pepper |
Directions:
1. In an medium skillet melt butter over medium-high heat.
2. When it begins to melt, add spices.
3. Once the butter starts to bubble a little, add the frozen corn.
4. Stir occasionally until the corn thaws and starts to heat, and the excess water from the frozen corn begins to simmer and evaporate.
5. Continue cooking, stirring frequently, until the water has all evaporated, and the corn is hot.
6. Serve.
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