This simple smothered corn recipe can be adapted to what you have on hand – fresh, frozen or canned veggies. Vegetable stock or chicken stock. White sugar or brown. Serve it as a side dish or add some protein for a main course! (We suggest sautéing in our Andouille Smoked Sausage, diced chicken or shrimp)
Share this on Facebook, opens in a new window
Share this on Twitter, opens in a new window
Share this on Pinterest, opens in a new window
Print this recipe
Servings
Ingredients
6 tablespoons unsalted butter, in all
1 tablespoon canola or olive oil
2 cups diced onions
1 cup diced green or red bell peppers
1 cup diced celery
3½ cups chicken or vegetable stock or water, in all
2 teaspoons tomato paste
1 cup diced tomatoes (fresh or canned)
1 cup tomato puree or sauce or crushed tomatoes
9 cups fresh, frozen or canned corn (drain if canned)
2 tablespoons + 2 teaspoons Vegetable Magic®
1 tablespoon Magic Pepper Sauce®
2 teaspoons sugar (white or brown)
1 tablespoon canola or olive oil
2 cups diced onions
1 cup diced green or red bell peppers
1 cup diced celery
3½ cups chicken or vegetable stock or water, in all
2 teaspoons tomato paste
1 cup diced tomatoes (fresh or canned)
1 cup tomato puree or sauce or crushed tomatoes
9 cups fresh, frozen or canned corn (drain if canned)
2 tablespoons + 2 teaspoons Vegetable Magic®
1 tablespoon Magic Pepper Sauce®
2 teaspoons sugar (white or brown)
How To Prepare
In a heavy pot, preferably cast iron, melt 2 tablespoons of the butter with oil over high heat. Add half of the onions, bell peppers, and celery. Sauté until vegetables start to brown, then add ½ cup of stock and cover. When the stock has cooked out, uncover and continue cooking vegetables until soft. Add the tomato paste and cook for 4 minutes. Add diced tomatoes and tomato puree and cook for 5 minutes. Add the rest of the ingredients, stir well and bring to a boil. Lower heat to a simmer, cover and cook for 1 hour. Uncover and simmer for another 20-30 minutes, or until thick but still saucy. Serve over rice.
