Soul Food Saturday #31

We have officially made it to the middle of the month! Thanksgiving is less than 2 weeks away, and the days are flying by. Today Bekki is sharing a great twist on that traditional corn side dish for your holiday table.

As the weather gets cooler the thoughts of this past summer’s bounty comes to mind. Visions of fresh corn on the cob with butter, comes dancing through my head. You can almost smell it can’t you? So why not bring that memory into right now, and make it part of your Thanksgiving table? Or part of that pot luck you were invited to? Whether it’s a celebration with your family or get togethers with friends, your going to need this printed a few times its sure to be one more tradition on your table! Enjoy!

 

Fried Corn with Tomatoes and Onions

1 tbs. unsalted butter

1 medium onion sliced

3 c. frozen corn kernels

1 10oz. can Hot Rotel tomatoes

1 tsp granulated garlic

½ tsp. salt

 

Add butter to a medium sized pan and allow to melt. Add sliced onions, cook until clear. Add corn kernels and tomatoes with their juice, salt and garlic. Stir to combine, and cook 15-20 minutes or until juices are nearly gone and corn is cooked through. Stir occasionally. Serve hot with your favorite holiday meal or on a busy weeknight. Either way you choose, it’s sure to be a hit.