Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Confetti Sweet Corn

on June 27, 2015

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White corn and shoe peg corn are my favorite. Don’t get me wrong, I like yellow corn, but if I had to choose it’s always the white variety. I have 2-10 ounce packages of frozen thawed shoe peg corn here. I always look for the fresh corn first but if I can’t find it, this is my “go to” when I want to make this dish. I will tell you that if I could have found the fresh, I would have grilled it first to add some of that smokey flavor to the kernels. It’s alright though, I’m going to be adding some delicious ingredients to the corn to make it even better. So now for the other ingredients, I have green, yellow, and red bell peppers, carrots, and some red onion that I’ve diced up into a 1/4 inch dice. On med heat, in a cast iron skillet, I have some unsalted butter along with a little olive oil melting away.

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Once the butter and oil is ready, next I add in all the colorful veggies. I stir them around for a minute then sprinkle with some Kosher salt, and black pepper. I saute everything for 3-4 minutes just to get some color on the veggies. Next I add in the  shoe peg corn. Continue to saute the corn with all the veggies  for another 2 minutes, enough to warm the corn through. Then turn off the heat, pour the colorful corn with those veggies into a serving bowl, and add some Chiffonade some fresh basil leaves and stir those through. There you have it, a simple, delicious, and colorful dish.

Prep Time: 5 minutes
Cooking Time: 6-7 minutes
Equipment: Cast iron skillet
Yields: 4 servings
Ingredients:
2 tablespoons of unsalted butter
1 tablespoon of olive oil
2-10 ounce packages of thawed frozen shoe peg corn
1/4 cup of 1/4 inch diced carrots
1/4 cup of 1/4 inch diced red, yellow, and green bell pepper
1/4 cup of 1/4 inch diced red onion
1/4 cup of Chiffonade fresh basil leaves
1 tablespoon of Kosher salt
1 teaspoon of black pepper

Directions: Note: If using an indoor grill pan to grill the corn first. Get the grill pan nice and hot first, then brush the ears with a little Canola oil first before setting them on the grill. Just a  minute or so on all side to get the nice charred grill marks. Next let them cool down a bit before trying to handle them to remove the kernels from the cob.
Melt the butter and oil on med heat in a cast iron skillet. Next add in all the veggies with Kosher salt and pepper. Saute for about 3-4 minutes, enough to soften and get some color on the veggies. Add the corn in just to warm through, stirring everything together for another 2 minutes. Turn the heat off, then add in the fresh basil leaves. Pour into serving bowl.


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