Fresh Summer corn is absolutely delicious! Now I know that it’s easier to just make canned corn or frozen corn, but this recipe when used with fresh corn that is cut off the husk is fire! Being that it is still summer, your local grocer should have fresh corn in abundance and usually at great prices . This recipe combines fresh corn , bell peppers, garlic and a southwest seasoning to create a great addition to a meal prep or a weeknight dinner. As always, please let me know how it came out or if you have any questions. Enjoy!
Glam Kitchen Tips
- Fresh corn is best however if you’re in a time crunch use frozen corn instead and prepare it according to the bag -then start at step 4
Ingredients
- 5 Ears of fresh corn, removed from husk
- Mrs dash southwest chipotle seasoning
- Pink Himalayan salt
- Garlic powder
- Ground Black pepper
- 1/2 small red bell pepper, diced
- 1/2 small green bell pepper, diced
- 1 tablespoon minced garlic
- 6 ounces unsalted butter
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Instructions
1. Fill a large pot with water and , boil the ears of corn for 8-10 minutes on high heat
2. Remove from heat and drain all the water from the pot
3. When the corn has cooled, use a large knife and cut the corn off The cobs and set it aside
4. In a large skillet, add the butter and garlic and cook until the butter melts (about 1-2 minutes)
5. Add the corn and diced bell peppers then stir well
6. Season with the southwest chipotle, pink salt, garlic powder, and black pepper and mix well
7. Sauté on high heat for 4-6 minutes
8. Remove from heat and serve!
Southwest Chipotle Skillet Corn
Ingredients
- 5 Ears of fresh corn, removed from husk
- Mrs dash southwest chipotle seasoning
- Pink Himalayan salt
- Garlic powder
- Ground Black pepper
- ½ Small red bell pepper, diced
- ½ Small green bell pepper, diced
- 1 tablespoon Minced garlic
- 6 ounces Unsalted butter
Instructions
- Fill a large pot with water and , boil the ears of corn for 8-10 minutes on high heat
- Remove from heat and drain all the water from the pot
- When the corn has cooled, use a large knife and cut the corn off The cobs and set it aside
- In a large skillet, add the butter and garlic and cook until the butter melts (about 1-2 minutes)
- Add the corn and diced bell peppers then stir well
- Season with the southwest chipotle, pink salt, garlic powder, and black pepper and mix well
- Sauté on high heat for 4-6 minutes
- Remove from heat and serve!