I call this winter corn because once October hits my area, there aren’t anymore lovely ears of fresh local corn at the stores or markets.  For the colder months I start pulling out the frozen corn kernals (the only other frozen veg I like outside of the frozen baby peas).  To make it interesting I add a secret ingredient with just a bit of an edge against the sweet corn, yellow pepper.

 

Ingredients

1 tbsp canola oil

1 tbsp butter

Half yellow pepper diced

salt and pepper to taste

1 package frozen corn kernels

Warm the butter and oil in a non stick skillet.  Cook the corn in the microwave per instructions, leaving off about 30 seconds of the time and don’t season.

Tip:  Start cooking the peppers, make sure they are cut into small squares so they blend in with the corn.  I hold the pepper up right and cut two of the four halves off the stem, remove the white bit and cut in thin strips.  Then cut into little squares.

The small pepper still need 4-5 minutes to get tender.  Season the peppers pretty liberally, so that when the corn is added there will be enough seasoning for all of it.  Stir frequently, once tender add in the almost finished corn and cook together for a minute or two.

Secret:  Everything is better tasting with bacon, you can actually cut a slice or two of bacon into small bits, cook them in 1 tbs of canola oil until crisp.  Remove the bacon and skip the butter, then add in the pepper to cook, season it, add the corn and put the bacon bits back in for extra flavor.

Serve hot and maybe you can get that picky eater to eat a bit of pepper for a change!

Great side dish to represent your starch, instead of potatoes/pasta/rice.  Yummy with meatloaf or meat pie