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Kicked Up Corn Recipe

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This recipe for Kicked Up Corn, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarwat Chappell
Added: Sunday, June 29, 2008


2 tbsp. butter
4 c. corn
1 c. chopped onion
1/2 c. red or green bell pepper, chopped
1 tbsp. jalapeno
2 tsp. Emeril's Original Essence (see below)
1/2 c. half-and half

Emeril's Essence:

2 1/2 tbsp. paprika
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. cayenne pepper
1 tbsp. dried oregano
1 tbsp. dried thyme

Combine all ingredients thoroughly and store in an airtight container.

Melt butter in a large skillet over medium-high heat. Add corn, onion, bell pepper, jalapeno, Emeril's Essence, and salt and cook, stirring occasionally, until soft (about 12 minutes). Add half-and-half and cook for an additional 2 minutes. Serve immediately.




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