From the Garden...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

2012 Cost:  $2.25 or 56¢ per serving