MEXICORN

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Mexicorn image

This is a nice way to use up corn from your freezer, I had 6 frozen ears from last years crop that I used for this dish. I used hot banana peppers, as i had then in my garden but any kind of hot pepper would do. You could also add some heavy cream at the end but i chose not to this time.Best cooked in a cast iron skillet.

Provided by ChefDebs

Categories     Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

6 corn on the cob, corn removed
1 onion, chopped
2 hot banana peppers, seeded & chopped
1 green bell pepper, seeded & chopped
1 garlic clove, minced
2 tablespoons butter
salt and pepper

Steps:

  • Melt butter in skillet.
  • Saute onion, bell pepper, banana peppers and garlic until soft.
  • Add corn to skillet and cook over medium heat for 10 mins, scraping up any brown caramelised corn as it cooks.
  • season with salt and pepper.

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