Skillet Corn with Peppers

Published November 17, 2015

If you are still looking for side dishes for Thanksgiving here is an easy one. It is fast, and adds a little something special to the corn. I like to make it ahead of time and just reheat it when ready to serve. That also saves work on the big day. Sometimes I saute the corn a little longer- until it starts to get some color on it. Makes me think of the taste of corn off the grill. Either way it tastes really good. I always freeze local corn when it is in season- but use what you have. Best made with fresh sweet corn- but that isn’t always around and even made with frozen corn it comes out tasty.

Skillet Corn with Peppers

1 T. oil
1 sweet pepper, seeded and chopped
4-5 cups corn, fresh or frozen
1½ t. cumin
1/3 c. chopped fresh cilantro or parsley

Heat oil in skillet and add pepper, cooking until they are crisp-tender. Add corn and continue cooking until corn is cooked if using fresh or heated through if using frozen or canned. Add seasonings and heat another minute. Add salt and pepper if needed. Serves 4.

Posted in Cooking