Prep 15 mins
Cook 25 mins
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.
- 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)
- Heat oil in a medium-size non-stick skillet.
- Add onion and red pepper and cook, over medium-high heat until the vegetables are soft and well browned (10 to 15 minutes).
- Add corn, tomatoes, salt, sugar and cayenne pepper.
- Heat until mixture starts to bubble over high heat, then reduce heat, cover and simmer until corn is tender.
- Check and stir occasionally.
- It will take about 20 minutes for fresh corn to cook and about 10 minutes for frozen corn.
- When corn is done, stir in half and half and cook until it is hot.
- Garnish by sprinkling with freshly ground black pepper and chopped parsley.
This was excellent The only thing diderent I did was I added 1 T. of Lawery's seasoning. Thanks
We thought this was very good. Made as directed and wouldn't change a thing.
This was a big hit with my fourteen-year-old daughter! I served it with Chicken Lazone, Chicken Lazone, to celebrate Mardi Gras. I should have halved the recipe for my family of four, but we ate it all gone, so it's just as well. I used frozen corn and cooked it longer than the suggested ten minutes, which caused some loss of sweetness, so keep an eye on your timer!!