A buttery, herby side dish perfect for a pot luck summer BBQ or as part of any meal.
Sautéed Corn and Onion
Ingredients
1 Tablespoon margarine or butter
4 cups corn (try frozen, canned and drained, or fresh, cut off the cob)
1 cup chopped onion
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon each salt and black pepper
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Heat margarine in medium skillet over medium-high heat (350 degrees F in an electric skillet).
- Add corn, onion, oregano, basil, salt and pepper. Stir to coat evenly.
- Cook uncovered until onion is tender and corn is heated through, about 5 to 10 minutes.
- Refrigerate leftovers within 2 hours.
Notes
- 1 cup corn (canned and drained, frozen, or fresh cooked).
- Add chopped bell pepper for more color.
You might also like...
Red Potato and Cabbage (Colcannon)
Red Potato and Cabbage (Colcannon)
This traditional Irish dish is a satisfying combination of creamy mashed potatoes and flavorful cabbage.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
6 cups
Pesto
Pesto
Pesto is a bright green sauce that can be enjoyed many ways. Freeze extra to have for meals and to season soups and sauces all year.
Prepare:
15 minutes
Makes:
2 ¼ cups
Fruity French Toast Casserole
Fruity French Toast Casserole
A baked version of French toast with your favorite fruit. Ready in about an hour!
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 Cups
Potato Salad
Potato Salad
A creamy potato salad with tangy mustard and crunchy celery. Perfect potluck or summer BBQ dish.
Prepare:
20 minutes
Makes:
8 cups
Microwave Steamed Fish
Microwave Steamed Fish
Any type of white fish cooks to flaky, moist and fork-tender in the microwave. A quick and low-mess way to prepare fish for rice bowls, tacos and salads.
Prepare:
5 minutes
Cook:
5 minutes
Makes:
3 servings
Rosanna’s Fry Bread
Rosanna’s Fry Bread
Fry bread was a survival food for many Indigenous People. Today it represents resilience and is enjoyed for holidays, pow wows and other gatherings.
Prepare:
1 hour (includes mixing, resting, and dividing)
Cook:
20 minutes per batch
Makes:
8 pieces
Comments
Sherman Extension used this recipe for the monthly cafeteria taste test at Sherman County School. Smelled great cooking, fairly good reception by the kids...except those who announced "I don't like corn!". Would be a super easy recipe to use at home, as you can use fresh, frozen or canned ingredients, utilizing what you have on hand.