There’s no shortage of corn at the farmers market right now. We’re here to talk about alternatives to eating corn straight from the cob; for example, you’ve probably adored creamed corn for most of your life. (Quick recipe: Throw some kernels in a pan with some butter, and after a little while, add some cream along with seasoning. Heat it and eat.) We’ve got a handful of options to get you started. Feel free to suggest favorites in the comments.
Time: 20 minutes
- 3 tablespoons butter
- 1 medium red bell pepper
- 1 1/2 cup frozen corn kernels
- 1 cup frozen lima beans
- Salt and pepper
- 2 scallions
1. Put 3 tablespoons of butter in a medium skillet over medium heat. Core, seed, and chop the pepper; add it to the skillet.
2. Cook the pepper, stirring once or twice until it begins to soften, 2 or 3 minutes.
3.Add 1 1/2 cups corn and 1 cup lima beans and sprinkle with salt and pepper. Cook, stirring occasionally until both are hot all the way through, 3 to 4 minutes.
4. When the succotash is hot, taste and adjust seasoning and serve hot or at room temperature.
— Recipe from How to Cook Everything Fast