Thursday, June 7, 2012

Corn, Green Bean and Sweet Onion Sizzle

This is a great summer side dish.  I love to make this and serve it with chicken, fish or pork.  It's super simple, and it's economical, too.

Of course, summer in the South always means lots of sweet Vidalia onions.  If you cannot find them where you live, you can substitute any sweet onion in this recipe. 

You can prepare this on the stove or on the side burner on your grill.   It's raining today (and we do need the rain) so I opted to cook inside tonight.

Here is the recipe.  Enjoy!

Serves 4 if you are making two side dishes.  Serves 2 if you are making one side dish with your meal. 



1 1/2 tablespoons vegetable or canola oil
1 pound fresh green beans, washed and stemmed
1 ear fresh corn, removed from the cob
2/3 cup sliced sweet or Vidalia onion
1 tablespoon butter
1/4 teaspoon Adobo with pepper, more to taste
1/4 teaspoon Annato



Add oil to skillet.  Heat pan over high heat.  As soon as the pan is hot, add the corn, the green beans and the onions.

Sauté the vegetables until the onions just start to brown and you hear a popping noise in the pan from the corn, about four or five minutes. 

Add the butter.  Once the butter melts,  add the Adobo with pepper and the Annato.  Mix well.  Cook for about one more minute. 
Cover and keep warm until you are ready to serve.

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