Tuesday, April 2, 2013
I am always looking for new ways to prepare side dishes. I have an abundance of recipes for the main dish, but I always prepare the same few sides. This skillet corn does not take long to make and it is so delicious. I can only imagine how great it will be in the Summer, when I can use fresh sweet corn.
This was a breeze to make. It has great colors from the corn, bell peppers, and green onions. It makes any plate look brighter.
Source: So Tasty, So Yummy, via Gourmet Today
1 tablespoon of Olive Oil
1/2 of a Red Bell Pepper, diced
1 clove of Garlic, minced
12 ounces of Corn, fresh or frozen
1/2 cup of Half and Half
3 Green Onions, sliced
First, heat the olive oil in a large skillet over medium-high heat.
Now, add the bell peppers and sauté until crisp tender, about 2 minutes. Add the garlic, stir for about 30 seconds, until fragrant.
Next, add the corn, reduce the heat to medium, and saute for 2-3 minutes. Add the half and half, bring to a boil, then reduce the heat to low and let simmer for 8-10 minutes.
Sprinkle the green onions on top and serve.
The Barbee Housewife