Description
This Blackened Corn with red peppers is smoky, sweet and slightly spicy and so easy to make. Seasoned, crispy fresh or frozen corn combines with roasted red peppers for a delicious side dish you can serve all year long.
Ingredients
Units
Scale
- 3 cups sweet corn*
- 1 tablespoon butter
- 2 teaspoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup chopped roasted red peppers*
Instructions
- Heat a large skillet over medium heat until just barely smoking. Add butter and oil.
- Carefully add corn to pan, watch for spattering, and saute' for 3 minutes. Stir the seasonings together, except salt, add to the skillet and cook another 2 minutes. Turn heat to low-medium if corn is popping or pan is smoking too much.
- Push the corn to the side of skillet and add the red pepper. Saute' for 1-2 minutes and then stir in with the corn. Add the salt.
- Continue cooking, stirring the corn and peppers together for about another minute.
- Serve hot or warm.
Notes
*Fresh, frozen or canned corn can be used. Don't defrost the frozen corn and drain the canned corn very well.
*If you don't have roasted red peppers, you can chop a small red bell pepper. It will take a few minutes longer to soften in the skillet than the roasted peppers.