Smoky Corn and Pepper Skillet
A sweet and smoky corn and pepper skillet that is a hit at summer cookouts, perfect served warm or at room temperature.
Ingredients
Vegetables
- 2 cobs Corn, fresh cut off the cob or frozen Fresh corn is preferred for better flavor.
- 1 cup Bell peppers, diced (red and orange) Use a mix of colors for a vibrant dish.
- 1 medium Red onion, diced Can substitute with yellow onion if preferred.
Seasoning and Fats
- 2 tablespoons Butter or olive oil Either works for cooking.
- 1 teaspoon Smoked paprika Provides smoky flavor.
- to taste Salt
- to taste Pepper
Finishing touches
- 1 wedges Lime, for serving Fresh lime juice brightens flavors.
- optional Crumbled cotija or feta Add for extra creaminess.
Instructions
Cooking
- Heat butter or oil in a big skillet over medium heat.
- Add diced onion and bell peppers; cook until they soften.
- Add corn and cook until it starts to smell toasty.
- Season with smoked paprika, salt, and pepper.
- Finish with a squeeze of lime right before serving.
Notes
This dish can be made ahead of time and served warm or at room temperature, making it perfect for cookouts.