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.
2012 Cost: $2.25 or 56¢ per serving