Italian Corn Skillet
Add shredded rotisserie chicken to make this a quick complete meal.
Italian Corn Skillet
Ingredients
- 4 ears corn , fresh, husked*
- 2 tablespoons olive oil
- 1 cup red onion , chopped
- 1 cup red or green bell pepper , chopped
- 1 6.5- oz jar artichoke hearts , marinated, drained, chopped (optional)
- 1 teaspoon basil , dried
- 1 teaspoon garlic salt
- ½ cup California walnuts , chopped, toasted
- ¼ cup Parmesan cheese , grated
- *May substitute 3 cups frozen and thawed or canned no salt added corn.
Instructions
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Hold each ear of corn upright in a large bowl; cut off kernels using a sharp knife.
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Heat oil in a very large nonstick skillet over medium heat. Add onion and cook for 10 minutes, stirring occasionally.
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Increase heat slightly and add corn, bell pepper, artichoke hearts, basil and garlic salt to skillet; cook and stir for 5 minutes more or until all vegetables are crisp-tender.
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Stir in walnuts and Parmesan cheese.
Recipe Notes
Recipe courtesy and reprinted with permission of California Walnuts Board
