 | I love corn, especially fresh corn on the cob in the summertime. I saw a recipe for Skillet Scalloped Corn on Gourmet Day to Day. While I wasn't very interested in adding Ritz crackers or cheese to corn, I was into the idea of having corn as a side dish other than corn on the cob. So I changed up the recipe to better suit my tastes, which worked great. The flavor profile really reminded me of Summer Sweet Corn Pasta, which is a favorite pasta around here. Since we are in the middle of winter, I used frozen corn, but this side would be exceptional with fresh when it is in season. |
1 tablespoon olive oil
½ red bell pepper, diced
1 clove garlic, minced
1 package frozen corn, 12 ounces
½ cup half and half
3 green onions, sliced
In a sauté pan, heat the oil over medium high heat. Add the bell pepper and sauté until crisp tender, about 2 minutes. Add the garlic and sauté for 30 second more. Add the corn, reduce the heat to medium and sauté for 2 to 3 minutes more. Add the half and half, bring to a boil, then reduce to a simmer. Simmer for 8 to 10 minutes more. Serve with green onions on top.
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3 comments:
It looks so fresh and delicious! I bet yours is much healthier! :)
Looks a lot like what we Cajuns call maque choux, though maque choux adds some tomato, too.
Yum, everyone around here loves corn. Will try this variation one night for sure!
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