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AussieShiraz thinks cookies are "biscuits". Ha ha! Australians are funny!

Bren likes pepper, will gravy.

Golfwidow sautees like a mo'fo.

Jennifer can cut garlic into itsy bitsy pieces.

June sometimes uses French words. Please excuse her.

Roachhaus cook meat on fire like big hairy man.

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Easy Southwest Fried Corn

This dish is best prepared in a well-seasoned cast iron skillet. It really lends a wonderful flavor to the corn. Also, the corn is best with as little liquid as possible without letting the stuff stick.

Ingredients

2 cans whole kernel corn, fully drained
1 cup finely chopped white onion
1 can diced Ro-Tel tomatoes
1/4 tsp. salt
1 tsp. Tabasco sauce
2 TBSP olive oil
Freshly ground black pepper

Directions

1. Heat the oil over medium heat.
   
2. Add the onion, sautee for a while until tender.
   
3. Add desired amount of Ro-Tel. I like to use half a can. Sautee until the tomato pieces get darker. Stir often.
   
4. When it's all softened and cooked, add the salt. Keep stirring. Then add the corn.
   
5. At this point the mixture should be frying up really nice. Not too much oil or liquid in the skillet. After a few minutes add the Tabasco and black pepper.
   
6. Serve hot and sizzling. A great side dish for some chicken or steak.

Serves 4-5 people

Comments

I had to substitute out two tablespoonfuls of prepared salsa for the Ro-Tel (we can't seem to get it here). This worked pretty well, though I am a Yankee and may simply not know any better.