OK, every recipe that springs to mind contains one of your forbidden items. But I can tell you what I like to do with frozen corn in general:
Heat an ungreased skillet till it's nice and hot. Cast iron is great for this, but any heavy skillet will do.
Throw in a bunch of frozen corn - enough to cover the bottom of the pan shallowly.
Keeping the heat medium-high, stir occasionally until it's developed lots of nice dark brown bits. Take it off the heat.
Now your frozen corn has been transformed into yummy, sweet, toasty roasted corn.
Put it in things. I love it sprinkled on salads, mixed into grain dishes (risotto with roasted corn and tiny bits of ham or bacon is OMG good), omelettes, etc.
Comments 7
Heat an ungreased skillet till it's nice and hot. Cast iron is great for this, but any heavy skillet will do.
Throw in a bunch of frozen corn - enough to cover the bottom of the pan shallowly.
Keeping the heat medium-high, stir occasionally until it's developed lots of nice dark brown bits. Take it off the heat.
Now your frozen corn has been transformed into yummy, sweet, toasty roasted corn.
Put it in things. I love it sprinkled on salads, mixed into grain dishes (risotto with roasted corn and tiny bits of ham or bacon is OMG good), omelettes, etc.
Reply
Leave a comment