Sautéed Corn
10m prep 10m cook 20m ready
A simple sautéed corn side dish with optional bacon, peppers, and herbs. Quick to prepare and perfect for summer.
Ingredients
- 6 ears corn (about 3 cups)
- 2 tablespoons butter or olive oil or 2 slices bacon
- (2 jalapeño or serrano peppers or ½ poblano pepper, seeded and diced)
- (2 garlic cloves, coarsely chopped)
- 1 ripe slicing tomato or 2 Roma or plum tomatoes, finely diced
- 2 tablespoons chopped parsley, cilantro, or basil
- (Pinch of chili powder or curry powder)
- Salt and black pepper
- (Lemon or lime juice)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 6 ears corn (about 3 cups)
- 2 tablespoons butter or olive oil or 2 slices bacon
- (2 jalapeño or serrano peppers or ½ poblano pepper, seeded and diced)
- (2 garlic cloves, coarsely chopped)
- 1 ripe slicing tomato or 2 Roma or plum tomatoes, finely diced
- 2 tablespoons chopped parsley, cilantro, or basil
- (Pinch of chili powder or curry powder)
- Salt and black pepper
- (Lemon or lime juice)
Let's Cook
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Step 1.
Cut the kernels from: 6 ears corn (about 3 cups)
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Step 2.
Add to a skillet over medium heat: 2 tablespoons butter or olive oil or 2 slices bacon
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Step 3.
Crisp the bacon, if using, and transfer to a plate. If desired, add any of the following to the skillet and cook until softened, about 5 minutes: (2 jalapeño or serrano peppers or ½ poblano pepper, seeded and diced); (2 garlic cloves, coarsely chopped)
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Step 4.
Add the corn and cook, stirring often, until heated through, 3 to 4 minutes. Crumble and stir in the bacon, if using, along with any of the following: 1 ripe slicing tomato or 2 Roma or plum tomatoes, finely diced; 2 tablespoons chopped parsley, cilantro, or basil; (Pinch of chili powder or curry powder)
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Step 5.
Season to taste with: Salt and black pepper; (Lemon or lime juice)
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