Looking for a simple, budget-friendly side dish?
Our Community Kitchen has you covered with a colorful, nutrient-packed summer corn recipe. Try it warm or chilled, either way, it’s quick, delicious and easy to make!
Serves 8 to 10
Chuck Wagon Corn – Warm Version
This classic version is prepared with frozen corn and kitchen staples, perfect for busy weeknights or large-batch cooking.
Ingredients
- 3 tablespoons unsalted butter
- 1½ pounds whole kernel frozen corn
- ¼ cup red onion, diced
- ½ cup green pepper, diced
- ½ cup canned pimento, diced
- Salt to taste
Instructions
- Dice red onion, green pepper and pimento.
- Melt butter in a large skillet over medium heat.
- Add red onion and green pepper; cook until soft, 3 to 5 minutes.
- Reduce heat to medium-low. Stir in corn and pimentos. Cook until heated through and tender, stirring occasionally, 5 to 8 minutes.
- Remove from heat, season with salt to taste, and serve warm.
Chuck Wagon Corn – Fresh & Cold Variation
Prefer something crisp and herbaceous? This version uses fresh produce and can be served chilled, making it a great make-ahead summer side dish.
Ingredients
- 3 tablespoons olive oil
- 8 ears of corn, shucked
- ¼ cup red onion, diced
- ½ cup green pepper, diced
- ½ cup red pepper, diced
- 1 cup chopped herbs (cilantro, basil or parsley)
- Salt to taste
Instructions
- Cut the corn off the cob. Dice the onion and peppers.
- Heat olive oil in a large skillet over medium heat.
- Add onion and peppers; cook until soft, 3 to 5 minutes.
- Reduce heat to medium-low. Stir in corn and cook until tender, stirring occasionally, 5 to 8 minutes.
- Remove from heat, stir in fresh herbs, and season with salt.
- Serve warm, or chill in the fridge for at least 1 hour to enjoy cold.
