The perfect potluck side, cowboy fried corn will be loved by all.
The corn is buttery and crisp, juicy and wonderfully sweet.
The peppers and spices offer a savory contrast and make this reminiscent of Mexi-corn (but better).
Credit:Caitlin Bensel, Food Stylist: Torie Cox
If you like a hotter bite, swap the bell pepper for jalapeno.
Ingredients
4medium earsyellow or bicolor corn
3Tbsp.butter
1mediumpoblano pepper(about 3 oz.
), seeded and finely chopped
1smallred bell pepper(about 4 oz.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Scrape dull side of knife down cobs to milk the corn and extract the pulp.
Cook peppers:
Melt butter in a large skillet over medium heat.
Add poblano and bell pepper; cook until softened, stirring occasionally, 4 to 5 minutes.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
