Buttery Blackened Corn with Onion
When I was growing up, I'd hide my chopped up carcass pieces in the mashed potatoes with lots of veggies and butter. To this day buttery and savory flavors with veggies reminds me of home, and I don't miss the meat!
Ingredients
- 4 C Sweet Corn Kernels (fresh or thawed frozen)
- 1 C Diced White Onion
- 1 t Garlic Powder
- 1 t Vegetable Oil
- 1 t Smoked Paprika
- 1 T Butter
- Freshly Ground Black Pepper, to taste
- Kosher Salt, to taste
Instructions
- 1 Add Oil To A Skillet And: Add oil to a skillet and heat on medium high heat until the oil shimmers. Swirl to coat the pan.
- 2 Add The Corn And Saute For: Add the corn and saute for 2 minutes.
- 3 Add The Onion, Salt, Pepper And: Add the onion, salt, pepper and garlic powder, and then saute until the corn and onion are beginning to brown and have a few little blackened spots.
- 4 Add The Paprika And Butter, And: Add the paprika and butter, and then saute until coated evenly.
- 5 Remove From Heat And Place In: Remove from heat and place in a simple serving dish.
Pro Tips & Delicious Variations
- The idea is to get the corn started with the browning process, as the onion would caramelize too soon if added with the corn.
- Garlic powder is used as fresh would burn, or even if added at the end, would be too strong.
- Add fresh chopped cilantro and a squeeze of lime juice to give it a southwestern flair.
- Makes an excellent bed to serve other dishes on, such as vegetarian fried chicken, chickpea cutlets, or vegetarian meatloaf with mushroom gravy and mashed potatoes (that's the kid in me talking!).