Total Time
40mins
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.

Ingredients Nutrition

Directions

  1. Heat oil in a medium-size non-stick skillet.
  2. Add onion and red pepper and cook, over medium-high heat until the vegetables are soft and well browned (10 to 15 minutes).
  3. Add corn, tomatoes, salt, sugar and cayenne pepper.
  4. Heat until mixture starts to bubble over high heat, then reduce heat, cover and simmer until corn is tender.
  5. Check and stir occasionally.
  6. It will take about 20 minutes for fresh corn to cook and about 10 minutes for frozen corn.
  7. When corn is done, stir in half and half and cook until it is hot.
  8. Garnish by sprinkling with freshly ground black pepper and chopped parsley.
Most Helpful

This was excellent The only thing diderent I did was I added 1 T. of Lawery's seasoning. Thanks

Chef Stiles June 27, 2011

We thought this was very good. Made as directed and wouldn't change a thing.

armymomx2 March 02, 2009

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!!

Halcionne February 21, 2007