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Slap Yo Momma Skillet Corn
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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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