Family Favorites...Celery and Corn Sauté


I can’t help it – I live in “corn country”.  So here’s one more corn recipe – this one from "The Ultimate Southern Living Cookbook".  You’ll notice the recipe name starts with celery – and that’s one way to lower the calories in a corn recipe – besides adding that crisp crunch.  This recipe is so pretty, it’s perfect for company.  I made it in my favorite Griswold cast iron frying pan in about 5 minutes.                   
                          Celery and Corn Sauté
  2               Cups  Celery -- diagonally sliced
  3        Tablespoons  Butter -- melted
  10            Ounces  Frozen Whole Kernel Corn
  2             Ounces  Pimiento -- drained
     1/2      Teaspoon  Salt
     1/4      Teaspoon  Pepper
Sauté celery in butter in a large skillet over medium heat 5 minutes.
Cook corn according to package directions; drain.  Add to celery in skillet.  Stir in pimiento, salt and pepper.  Cook until thoroughly heated.
4 Servings
2015 Cost:  $2.25 or 56¢ per serving

3 comments:

  1. Most recipes call for frozen corn, which I never buy. I use canned corn and it seems to work just fine. Any thoughts on that?

    ReplyDelete
    Replies
    1. Should work just fine in this recipe too! I wouldn't even cook it separately, I would add it to the celery and heat through.

      Delete

Hi...we'd love to hear from you.