Here is yet another recipe from the I-can’t-believe-I-haven’t-posted-this-yet file. Although I actually did post this early last year. However, it was hidden in another post and not very easily found. So while I was making it tonight, I decided it definitely deserved it’s own spot.
Skillet corn is one of our all-time favorite veggie sides. It’s so easy and so full of flavor. I sometimes will even make about 5 pounds at once and freeze it in individual freezer bags for later in the month. It freezes perfectly!
Because of the spice combinations, skillet corn is a great side dish for Mexican food. However, I use it along side all kinds of different meals and I’m always amazed at how nicely it complements so many different foods. For example, it tasted excellent with the fried chicken and potatoes we had for dinner tonight.
- 5 T. butter or margarine
- 1/2 onion, diced
- 1/2 green or red pepper, diced (optional)
- 1 bag frozen corn
- 1 T. cumin
- 2 t. chili powder
- 2 t. salt
- 1 t. black pepper
- 1/8 t. cayenne pepper
1. In a large skillet, melt butter or margarine over medium heat. Add onion and optional peppers. Cook until onion is translucent. Add corn and seasonings. Cook, stirring often, until the corn begins to get just slightly crisp. The seasonings can easily be adjusted to taste.
I bet this would taste great with fresh corn scraped off the cob too. That would be a terrific summertime alternative!