Up My Kilt!

Corn on the cob season has pretty much ended here in Minnesota, but if you happen to be lucky enough to still be able to get it, this is a nice change of pace from boiled or grilled corn on the cob. And if not, it works just as good with frozen corn.

What you need:

The corn cut from 2 ears of corn or about 2-1/2 cups frozen corn
1/2 red bell pepper - diced
2 cloves garlic - chopped
2 tablespoons butter

Heat up a skillet over low-medium heat. I use my cast iron skillet for this, but any decent sized one should do. You don’t want the corn to be crowded as it covers the bottom of the pan. When the pan is warm, melt the butter. Don’t get the skillet to hot, you do not want to burn the butter. Add the corn and increase the heat just a little bit. If you are using fresh corn, you’ll need to cook it about 10-12 minutes, stiring frequently until you’ve cooked most of the water out of the pan. If using frozen, sort of the same thing… but it should only take about 4-5 minutes.

Add the diced bell pepper. You can use green bell pepper instead of the red, both give a nice visual contrast. if you have kids use some of both and call it something like “Stop Light Corn”. (gree, yellow, red.. get it?). Cook it about two minutes more once you’ve added the pepper, then add the garlic and season with a bit of salt and maybe a few shakes of my season-all. Cook about one minute more, then scoop out to a servering dish. This makes about four serving, and the recipe is easy to cut in half for just a couple people.

Tags: bell pepper, butter, cast-iron, corn, garlic, season-all