Monday, September 24, 2012

Skillet Corn

I feel a little ridiculous posting this recipe because this is one of those sides that everyone and their grandma has a recipe for. It's corn, some red peppers, and some seasoning. There's hardly anything to it! That said, this is one of our favorite sides, especially during grilling season. I can throw this together in the kitchen as Graham's handling the grill, and in ten minutes we have a complete meal in front of us.

This tastes best with fresh corn, but as summer winds down (No! Fight the man! Resist the change!) you can easily sub in frozen corn.

Skillet Corn
(Angie "original")

1 T. olive oil
1 small red pepper, diced
1 glove garlic, minced
16 oz. corn, fresh or frozen (thawed if frozen)
Salt and pepper
1/2 c. half and half (sometimes I'll use straight cream)

In a medium skillet, heat the olive oil over medium-high heat. Saute the pepper until crisp-tender, approx. five minutes. Add garlic, stir, and saute one minute. Add corn to skillet, season with salt and pepper to taste, stir to combine, and saute for 2 minutes. Reduce heat, pour in half and half, and cook, stirring frequently, for no more than ten minutes. Serve with steak, chicken, etc.

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