Thursday, September 10, 2009

Skillet Corn with Chopped Jalapeno and Peaches

This side dish is quick and versatile. You can use frozen corn in the winter months (about a heaping cup) or even add or swap out fresh green beans that have been trimmed and steamed in a plastic covered, heat proof bowl in the microwave for 2 minutes, then sauteed along with the jalapeno. I sometimes sub a large vine-ripened tomato for the peach, cut into chunks and de-seeded as not to make the mixture to watery.

Skillet Corn with Chopped Jalapeno and Peaches
Serves 3-4.

1 tablespoon of olive oil
2 fresh ears of corn, shucked
1 jalapeno, ribs and seeds removed and diced
1 fresh peach, pit removed and cut into 1/2 inch chunks (you can sub a half a cup of frozen peach quarters - you'll just need to saute them for a bit longer)
salt and pepper
teaspoon of butter to finish, optional

Add the olive oil to a large saute pan, bring to medium heat letting the oil heat through for 30 seconds. Add the corn and chopped jalapeno and season with salt and pepper. Saute stirring every so often, for about 8 minutes until the corn is cooked through and JUST beginning to become golden around the edges. Add the diced peaches and butter if adding, along with a teensy bit more salt. Cook for another 2 minutes, just until the peaches are nice and warm.

Serve immediately.

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