Prep 10 mins
Cook 15 mins
Recipe courtesy of Taste of the South. This is great using frozen corn - I cannot wait to try with a fresh summer crop!
- 118.29 ml unsalted butter, plus
- 44.37 ml unsalted butter, softened, divided
- 946.36 ml whole kernel corn, frozen or 946.36 ml corn on the cob
- 118.29 ml chopped yellow onion
- 44.37 ml adams bbq seasoning
- 1 poblano pepper, seeded and diced
- salt & pepper
- In a large skillet melt 1/2 cup butter over medium-low heat. Add corn and yellow onion, cooking until corn is golden and beginning to brown.
- Add seasoning, poblano pepper and salt and black pepper to taste. Cook for approximately 3 minutes or until poblano pepper is soft. Add remaining 3 tablespoons butter, stirring until melted.
Oh, YEAH! I could eat bowls of this all by myself, all day long. This technique brings out the sweetness of the corn and couple with the roasted peppers (I had to use roasted bell as that's what I had on hand) and the seasonings, it's just perfect, to say nothing of easy and fast. I want more. NOW. :) Thanks for this lovely recipe, Cindi!