So as you may have seen, I'm pregnant! I'm at 24 weeks now, and it has completely changed my blogging habits, so I apologize for that! During my first trimester, I did not want anything to do with food, unless it was oyster crackers or plain pasta. So dragging my butt into the kitchen to create delicious, flavorful food was just not happening. And then to photograph that food? Forget about it.
I'm feeling much better now, but as you can imagine, I have been pretty busy trying to get ready for baby's arrival, putting our house on the market, AND starting my MBA. So again, blogging took the back burner. But I'm hoping that I'm back, and better than ever!
Now, on to this corn recipe. My father-in-law said that this corn changed his life.
While that may be a little extreme, it is pretty derrrrn good. The milk mixes with the flavors of the veggies and seasonings to make a delicious, creamy "sauce" of sorts that complements the corn really well. Also, this recipe is SIMPLE and CHEAP, so it's a perfect side dish to serve all summer long at your BBQ's or with a simple supper. You will be surprised at how tasty it is - I promise!
6 or 7 ears fresh corn, husks and silks removed
1/2 onion, minced
1/2 green pepper, minced
1 tablespoon flour
1 tablespoon honey
Salt and pepper to taste
1/2 teaspoon cayenne pepper
1 cup skim milk
1 tablespoon olive oil
2 tablespoons butter
Cut the kernels off the cobs into a bowl. Add the onion, pepper, flour, honey, salt and pepper, cayenne, and milk, and stir until well blended.
In a large cast-iron skillet, heat the oil and add the corn mixture, and fry for about 5 minutes. Add the butter and continue to stir until the butter is melted an the corn is tender, about 10 minutes. Serve hot.