The Pioneer Woman Tasty Kitchen
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Slap Yo Momma Skillet Corn

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Level: Easy

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Description

Every summer around the 4th of July, my family spends the day picking, shucking, silking, cutting off, and frying up corn. It is a ton of work, but the rewards are reaped the entire year! This recipe is one we have derived from those many days of cutting off corn. Yummy!

Ingredients

  • 8 ears Freshly Shucked Corn
  • 1 stick Butter
  • ¼ cups Red Bell Pepper, chopped
  • ½ cups Andouille Sausage, Chopped
  • ¼ cups Vidalia Onion, Chopped
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Preparation

Slice corn lengthwise into a pan and “milk” the cob to get all that creamy goodness out that you can.

Melt butter into a cast iron skillet.

Add bell pepper and chopped andouille. (If you cannot find andouille, then Polish sausage is a good substitute.) Saute for 2-3 minutes.

Add onion, continue cooking for 2-3 minutes.

Add corn and cook till piping hot, about 5 minutes. Stir frequently.

Salt and pepper to taste. I use about a teaspoon or two of each. It’s all about your own tastebuds.

Serve this dish with some good grilled burgers and homegrown tomatoes!

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