Thursday, July 26, 2012

Skillet Corn Medley

Corn With Peppers
Seeing fall clothes coming out and back to school sales makes me want to grasp onto summer for as long as I possibly can. I know the heat is borderline unbearable, but light clothes, pool time and grilling is not something I'm quite ready to let go of just yet. Corn has been a staple in my household for the last few weeks. Gotta have it 3 times a week. It's at it's peak right now and you can have it so many ways. This easy corn recipe, you can make now and later in the year with your frozen corn. Haven't started freezing corn yet? This is the time to do it! Follow these easy steps:

1. Put your corn in boiling water for 30 seconds to partially cook it.
2. Rinse with cold water to cool corn for safe handling.
3. Cut corn off cobb and store in freezer safe zip lock bag.

4 cups fresh or frozen corn kernels, thawed (about 6 ears of corn)
1/4 cup butter
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped sweet onion
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

1 jalapeño for a little heat (optional)

Click here to view the rest of this recipe:

No comments:

Post a Comment