![]() Also, whenever I use frozen corn, I know I’m getting the next best thing without the need to shuck and clean it! And, unlike fresh corn, you don’t need to boil or cook frozen corn first. ![]() Would I prefer fresh corn? Yes, of course! But, fresh corn is not always available where I live, so frozen corn is the next best thing. In most cases, I use frozen corn in my recipes rather than fresh corn that has been removed from the cob. Alternatively, add the salad back to the skillet and reheat on medium-low until just warmed through. To reheat, you may microwave in one-minute increments, stirring well between each increment. If you are preparing this dish ahead of time, allow it to cool completely before transferring to a food-safe container with a tight-fitting lid and refrigerate. Toss well to combine and serve immediately. Add the chopped green onions and parsley to the skillet with the corn. Next, transfer the mayonnaise, cream, lemon juice, ground black pepper, and hot sauce to a bowl. ![]() Once cooked, remove the skillet from the heat and set aside. Stir to combine and cook the corn, stirring often, over medium heat until thoroughly heated. Do not wipe the skillet clean!Īdd the frozen corn and the garlic to the skillet. Carefully drain the bacon grease from the skillet. Transfer the cooked bacon to a plate lined with paper towels to drain. ![]() Pan-fry in a large skillet until browned and crisp.
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