Sautéed corn with peppers and onions with cheat version

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Large bag (or small box, or can, or fresh or...) frozen corn

Sweet peppers: red, yellow, orange, minced. Enough to make 1/2 to 1 cup

1 onion, minced (I use a large Vidalia onion)

Olive oil or butter to sauté

Salt/pepper to taste

 

Instant version of this recipe:

Green Giant mexicali corn in can

Chopped onion

Oil or butter to sauté

 

Open can. Chop onion, sauté in oil or butter. Add corn, fry up. Salt/pepper

to taste. Dump in bowl. Toss bowl on table.

 

Heat oil or butter in large skillet or wok. Stir fry sweet peppers and onions a

couple of minutes. Toss in corn, stir fry till corn is cooked. If you do it

just right (high temp but without burning the peppers and onions) some pieces of

the corn will be roasted light brown. Even if not, it is good. I don't use

green peppers as I don't think they taste as good. Salt and pepper to taste.

 

Sam's Club sells packages of baby sweet peppers; yellow, red, orange. They are

so sweet I munch them like carrots.

PS: If you have some of the corn leftover, make succotash the next day.

Corn, tomatoes, butter (lima) beans.

 

 

Jeanne in GA

 

 

 

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