Leftover Corn Skillet
Leftover steamed corn on the cob? Here’s a super easy and fabulously delicious side dish.
Heat a cast iron skilet over medium heat with a few tablespoons of oil (your choice: olive, grapeseed, coconut, red palm, butter).
While the pan and oil are heating, cut all the kernels off the ears of corn.
Transfer the corn to the skillet. Let them sizzle and brown and stir as needed to break up the chunks. Season with salt and pepper, to taste, and more oil, if desired. Serve.
This dish is so delicious, it really doesn’t need anything else.
© Copyright 2008 by Wardeh Harmon.
this and your green beans look so yummy. last night i did evoo w/ yellow squash (not yellow zucchini) red peppers and a shallot. (aka..what’s in the fridge the day before the farmer’s market.) it was simple and delicious!!
amy
Amy, that does sounds wonderful!