Sweet corn is cooked slowly with onions, tomatoes and bell pepper in this irresistible side dish. Serve it alongside gumbo, jambalaya or your favorite bean casserole. This recipe comes to us from Holly Clegg of The Healthy Cooking Blog.
Serves 8
- 8-10 ears fresh corn, cut off the cob, cleaned and rinsed
- or
- 6 cups frozen corn, thawed and rinsed
- 2 onions, chopped
- 1 green bell pepper, cored and chopped
- 2 cups tomatoes, chopped
- 2 teaspoons sugar
- ¼ cup skin milk
- Salt and pepper, to taste
- 2 tablespoons canola oil
In a large bowl, combine corn, onions, green pepper, tomatoes, sugar and milk. Season with salt and pepper to taste.
In a large non-stick pan, heat oil over medium heat. Add corn mixture, stirring to coat, then lower heat to medium-low.
Cover and cook for about 20-30 minutes, or until corn is tender, stirring frequently. If mixture becomes too dry, add a little extra milk. Plate and enjoy!
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