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Summer Sauté 8 ears fresh corn, to make 1 quart cut from the cob 1/4 cup butter or margarine 1 cup thinly sliced onion rings 1/2 cup green pepper strips 1 1/2 teaspoons salt 1/4 teaspoon dried oregano 1/2 cup light cream 2 medium tomatoes, sliced, then halved Cut corn from cob. Melt butter/margarine in a 10-inch heavy skillet or an electric skillet over medium heat. Add corn, onion rings, green pepper strips, salt and oregano. Cover the skillet and cook mixture 5-7 minutes, or until corn is just tender, stirring a couple of times. Remove cover and add cream and tomato sl&ces. Let simmer, uncovered, 1-2 minutes, or until tomatoes are hot but still firm. 4-6 servings. Note: 2 10-ounce packages frozen whole kernel corn or 2 12-ounce cans of whole kernel corn, drained, may be substituted for the fresh corn. |
