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crockpot chicken enchilada soup
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Monday, December 12, 2011

Skillet Corn

skillet cornI 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.
Skillet Corn

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:

Jessy said...

It looks so fresh and delicious! I bet yours is much healthier! :)

Jim said...

Looks a lot like what we Cajuns call maque choux, though maque choux adds some tomato, too.

Laura said...

Yum, everyone around here loves corn. Will try this variation one night for sure!

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