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Simple Cooking Corn on the Cob with Green Onions Recipes

Fried Corn with Green Onions

 

What a wonderful way to use leftover cooked corn on the cob. Fresh corn is one of those seasonal treats that sometimes seem to overwhelm us. There are lots of ways to enjoy it other than plain steamed, boiled or microwaved. Serve this with almost any main course, from grilled shrimp to hamburgers.


Make 6 servings

  • 2 tablespoons butter

  • 1/4 medium size green bell pepper, seeded and minced; or 1 small jalapeno pepper, seeded and minced

  • 1 bunch (6 to 8) green onion (scallions), white part only, thinly sliced

  • 2 cups cooked fresh corn kernels, cut from the cob (4 to 5 ears), or 2 cup thawed frozen corn kernels

  • Salt and freshly ground black pepper

  • 3 tablespoons chopped fresh cilantro or parsley

  1. Melt the butter in a small skillet over low heat. Stir in the bell or jalapeno pepper and green onions and cook, stirring occasionally for 2 minutes. Stir in the corn and cook, stirring, over medium heat for 5 minutes. Season well with salt and pepper. Stir in the cilantro. Serve very hot.

  2. Variations: stir 2 cups shredded bitter greens, such as escarole or mustard greens, into the corn mixture. Add 1/4 cup chicken stock. Cook 3 to 4 minutes longer, until the greens are just wilted. Server very hot with hot pepper sauce on the side.

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