6 cups fresh corn removed from cob
½ cup sweet onion, chopped
1 cup red bell pepper, diced
1 Poblano pepper, seeds and ribs removed, diced
¼ cup butter
1 tablespoon smoky southwest seasoning or
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
STEP BY STEP INSTRUCTIONS
Melt butter in a skillet.
Add all vegetables and stir to combine.
Add seasoning and stir.
Allow to sauté until there is no more moisture in the pan, the corn will sing like it squeaks and the onions appear to have slightly caramelized.
Remove from heat and allow to rest for five minutes before serving.
This corn can be enjoyed hot, cold or at room temperature. This is lovely leftover and added to a salad!
NOTE: If you would prefer to use frozen corn, thaw and spread on paper towel to remove some of the moisture. I recommend using white shoepeg corn for this dish.
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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!