Skillet Corn

Skillet Corn: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

6 to 10 ears fresh sweet corn, shucked (or 4 cups, or 520 g, frozen kernels)

1 tablespoon (14 g) butter

1 1/2 tablespoons (25 ml) olive oil

1 small yellow onion, finely diced

1 teaspoon cumin

1 green bell pepper, seeded and diced small (about 1/2-inch, or 1.3-cm, square or smaller)

1 red bell pepper, seeded and diced small (about 1/2-inch, or 1.3-cm, square or smaller)

1/2 cup (120 ml) vegetable broth or water, plus more as needed

1/2 teaspoon each salt and fresh-ground black pepper
2 or 3 dashes hot pepper sauce, or to taste, optional

1/4 cup (4 g) chopped fresh cilantro

Cooking Instructions:

If using fresh corn, place the thick side of each ear of corn firmly on a plate or shallow bowl and run a sharp chef’s knife down four sides, shearing the kernels away from the cob.

Heat the butter and olive oil in a large cast-iron skillet over medium heat until the butter is melted. Add the onion and sauté for about 4 minutes. Add the cumin and sauté for 1 minute. Add the bell peppers, broth, salt, and pepper, and stir gently to combine. Increase the heat to high and bring the liquid to a boil, stirring frequently. Reduce the heat to low, cover, and simmer for about 20 minutes, until the vegetables are tender and fragrant. Stir and check the liquid level about every 5 minutes, adding a few additional tablespoons of broth if the mixture gets too dry. Add the hot sauce to taste during the last 2 to 3 minutes of cooking time, remove from the heat, and stir in the cilantro just before serving.