Recipe by Sharlene~W
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)
Directions See How It's Made
- 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.