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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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During harvest, I feed a number of hungry men. I try to provide a variety of hearty fare, using fresh produce whenever possible. I also rely on dishes like this corn saute, which was a prize-winner one year at the Kansas State Cornhusking Contest.—Karen Ann Bland, Gove, Kansas Ingredients:
1 package (16 ounces) frozen corn |
1/4 cup chopped celery |
1/4 cup chopped green pepper |
3 thin onion slices, separated into rings |
1/4 cup butter, cubed |
1 teaspoon salt |
1/4 teaspoon dried oregano |
1/4 teaspoon chili powder |
2 medium tomatoes, chopped |
1/2 cup half-and-half cream |
Directions:
1. In a large skillet, saute the corn, celery, green pepper and onion in butter until tender. Sprinkle with salt, oregano and chili powder. Stir in the tomatoes and cream. Bring to a boil; cook and stir for 1-2 minutes or until heated through. Yield: 4 servings.
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