Um, you can’t tell that we’ve been harvesting heaps of corn around here, can you? Sausage and corn tart, a creamy corn bake, how to freeze corn and now a corn sauté. Yes, all you gardeners (or farmer’s market shoppers) know that when the harvest is in, you take advantage of it and this seems to be the month of corn for us. But we ate the last ears of our corn last night in one final fresh creamy corn bake, so I do feel like we fully took advantage of the 2-month corn season.
Luckily, I was able to freeze a lot of quart bags of corn – both blanched and unblanched – which means this sauté will be able to make an appearance all winter long. Which if you’re a fan of our seasonal menus (which you can get free by subscribing to our email updates!) you’ll already know, because our family loves this side dish and I love that it’s quick, easy, and is equally good with fresh or frozen produce.
Of course the pictures are better looking with fresh produce and the corn might be a bit crisper when it’s just been cut off the cob, but really, I make it most of the time with frozen corn and our frozen chopped sweet red peppers and it’s still very good! It also goes together quicker with the frozen produce, since they’re already cut and chopped – how does a 10 minute side dish sound on busy weeknights? Even at 20-25 minutes for the fresh version, though, it’s still a simple side dish that works with so many main dishes.
I like to add garlic and basil and serve it with an Italian style pot roast, chili powder and cumin to serve with chicken-lime enchiladas, and just simple salt and pepper, like pictured, when using as a side dish for mini meatloaves or maple-mustard chicken. See? When it’s something easy that we like, I make it work with just about anything.
And that spoonful? I just don’t get tired of it. Well, maybe after two straight months of a corn-glut. But soon that will be a distant memory and this will be making it’s usual frequent appearances on our menus!
- 2 Tb. butter (or coconut oil, bacon grease, etc.)
- 1 med. onion, chopped
- 1 med. sweet red pepper, chopped (or equivalent chopped, frozen peppers)
- 6-8 ears corn, kernels cut off OR 16-oz bag frozen corn
- salt, pepper & cayenne pepper to taste
- optional: parsley for garnish
- For variations: garlic & basil for Italian flavor; chili powder & cumin for Tex-Mex (see Notes for specifics)
- Melt butter in a heavy large skillet over medium heat.
- Add onions and cook 2-3 minutes, then add peppers and cook a minute before adding the corn.
- Saute all the vegetables together for another 5-8 minutes, or until warmed through and cooked.
- Season with salt and pepper to taste, adding a bit of cayenne for spice, if desired.
- Serve garnished with parsley if you have it.
- For a Tex-Mex flavored saute: add 2 tsp. chili powder and ½ tsp. cumin at same time as red pepper. Add more cayenne for spice, as desired.
This is linked to Real Food Roundup.