Southwestern Corn SauteIngredients
- 4 tablespoons butter (2 oz.), softened to room temperature
- 1 clove garlic, minced
- 1 medium onion, chopped
- 12 cherry or grape tomatoes, halved
- 2/3 cup half & half
- 1 teaspoon ground cumin or dried oregano
- 1 tablespoon high quality chili powder (chipotle chili powder is preferred)
- 4 cups thawed corn kernels
- ¼ cup cilantro leaves, roughly chopped
- ½ cup crisp bacon crumbles (optional)
- Melt the butter in a 10- or 12-inch skillet over medium-low heat. Add the minced garlic and chopped onion, and saute about 5 minutes.
- Add tomatoes, cream, cumin or oregano, and chili powder; simmer 3 minutes.
- Add the corn and simmer another 3 to 5 minutes. Salt and pepper to taste.
- Garnish with cilantro and bacon (optional).
This makes a great side dish with grilled salmon, shrimp, pork tenderloin, or anything that stands up to a little spice.
Source: So Easy to Preserve: Freezing. 2005. National Center for Home Food Processing and Preservation and the Cooperative Extension Service, University of Georgia, Athens. (Video)