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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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A change of pace for your usual corn side dish. It is both pleasing to the eye and the palate! Works equally well with fresh corn or frozen. I found this recipe in the All New Good Housekeeping Cookbook. Ingredients:
1 tablespoon vegetable oil |
1 large onion, chopped |
1 large red pepper, chopped |
5 cups corn kernels (cut from about 8 ears) or 2 (16 ounce) packages frozen corn |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 1/2 teaspoons salt |
1/2 teaspoon sugar |
1 pinch cayenne pepper (use up to 1/4 tsp) |
1/4 cup half-and-half |
fresh ground black pepper, to taste |
fresh parsley, chopped (optional) |
Directions:
1. Heat oil in a medium-size non-stick skillet.
2. Add onion and red pepper and cook, over medium-high heat until the vegetables are soft and well browned (10 to 15 minutes).
3. Add corn, tomatoes, salt, sugar and cayenne pepper.
4. Heat until mixture starts to bubble over high heat, then reduce heat, cover and simmer until corn is tender.
5. Check and stir occasionally.
6. It will take about 20 minutes for fresh corn to cook and about 10 minutes for frozen corn.
7. When corn is done, stir in half and half and cook until it is hot.
8. Garnish by sprinkling with freshly ground black pepper and chopped parsley.
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