Skillet Corn- Easy Side Dish
Skillet Corn
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 cook 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 or canned corn it comes out tasty.
Skillet Corn
1 T. oil
1 sweet pepper, seeded and chopped
4-5 cups corn, fresh, frozen or canned
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.
Corn and Zucchini Saute
Corn and Zucchini Saute
I still have some of last summer’s corn in the freezer. I always think I should freeze more than I do. This is a quick dish that is both colorful and tasty. Best yet it makes me think of warm summer days.
Corn and Zucchini Sauté
2 sweet peppers, seeded and cut into strips
2 medium zucchini, sliced
Oil
2 c. corn kernels cut from cobs, about 4 ears
1 t. garlic salt
1t. Italian seasoning
In oil cook peppers and zucchini until crisp tender, about 5 minutes. Add remaining ingredients and cook 4 more minutes, or until heated through. Serves 6-8.
