Weekend Recipe

(Spicy corn. November 4, 2006.)

Last weekend, or maybe it was the weekend before, I was lazing about hoping the rest would help the sciatica heal itself. That obviously didn’t work for me, but I did pick up a new recipe while flipping through the channels and ending up on PBS watching a cooking show. I didn’t pay attention to what show I was watching (leaving me unable to give credit where credit is due). I was too busy writing down the recipe (which is really rather simple).

I made this last night and it’s good stuff. We had it with grilled, blackened salmon and broccoli. We’re currently trying to clean out our freezers and broccoli shows up quite frequently on the menu. If you’re wondering why that is, see this post.

  • 2 tablespoons butter
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 lb. frozen or fresh corn
  • 2 plum tomatoes, diced
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup milk

Saute the onion and pepper in the butter. Add the corn. When the corn is heated, add the tomatoes and cayenne pepper. Add the milk, simmer for a few minutes to let it thicken a bit.

I’m not entirely sure the milk will thicken. I didn’t use milk since I’m currently on the Hippy Dippy Plan (no wheat, no meat except for the occasional fish, no dairy). I did cheat a bit with the butter. It adds a nice flavor. I might try olive oil next time. I didn’t use red peppers because I didn’t have any. I used yellow and green peppers instead.

Enjoy! I certainly did. 🙂

The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. ~Ralph Waldo Emerson