Autumn weather makes me crave those comfort foods and the southwestern foods of home more. There is nothing better on a chilly, cool, crisp fall day than having for dinner a warm cup of green chili soup, or even a hearty pot roast with an amazing side dish. This recipe twist on southwestern corn will be your new favorite to pair with as a side dish for not only comfort fall and winter recipes, but also fresh summer recipes like kabobs, chicken sandwiches, and fish on the grill too! And don’t worry, if you do not like spicy food or even veggies, you can still enjoy this. (I personally tested this dish on family who refuses to eat vegetables, and now they request it all the time). Best part? It is super easy to make! You can also dress up this recipe however you would like if you are looking for something more spicy or gourmet.

Serves 4

Ingredients:

1/4 of a Yellow Onion

1/4 of a Bell Pepper (I use orange, any color works though)

1 bag of Frozen Corn (12 oz/ 340g bag)

12 inch Skillet

2 Tbsp Butter

Pinch of Salt

(Feel free to add paprika or other vegetables and seasonings if you desire)

Directions:

1. Set the skillet on the stovetop, and turn the stovetop on to medium/medium-low heat. (We want to warm up the skillet before cooking).
2. Dice 1/4 of the onion and the bell pepper.
3. Put 1 tablespoon of butter into the skillet, immediately followed by the diced onion and bell pepper. Cook until they start browning.
4. Add the frozen corn and second tablespoon of butter. Mix in with the onion and bell pepper, stirring for about a minute or two (to get the butter melting).
5. Let cook for awhile, stirring occasionally. When the corn starts to brown, take it off of the heat.
6. Add a pinch of salt, stir in, and serve. Enjoy your tasty dish!