I don’t know about you but side dishes are the bane of my supper time existence. I’m not a big fan of complicated side dishes so I usually stick with pretty much with things like corn with butter, broccoli, green beans, cabbage, and salads.
This sauté of corn, bell pepper, and onions comes together quickly with readily available ingredients. During the summer you can use garden fresh corn and peppers and in the winter you can use the pepper and onion mix from the freezer case in your grocery store with frozen whole kernel corn.
Corn, Onion, and Pepper Sauté
Prep time: 5 minutes
Cook time: 15 minutes
- 16 ounce bag frozen whole kernel corn, thawed OR
- 6 ears fresh corn cut off the cob
- 1 bell pepper seeded and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- To taste Kosher salt
- To taste black pepper
- Heat the butter and oil in large skillet over medium heat.
- Once the butter is melted add the corn, onion, bell pepper, and garlic.
- Cook, stirring frequently, for approximately 10 minutes or until the onions, and peppers have softened, and the corn is done.
- Season to taste with Kosher salt and black pepper
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