Recipe: Corn O'Catherine

I guess we're on a keep it simple roll for the moment. So how about canned veggies? (We'll get into the whole frozen vs. canned another day.) Just because veggies start in a can is no reason they have to be dull and boring. Cathy invented this one to go with her baked pork chops, and it couldn't be simpler. But what a wonderful way to dress up a can of corn, and the plate to which it is served.

here's what you'll need . . .
1 can corn
2 -3 Tbsp. diced green bell pepper
2 -3 Tbsp. diced red bell pepper
(optional items, any or all: diced onion, sliced mushrooms, sliced black olives, chopped tomato)
fresh ground black pepper
(optional, a goodly sprinkle of ground turmeric amd/or ground cumin)
butter (a dab, a slab, whatever you dare)

Here's how you do it.
Dump the corn into a saucepan.



Whack up the other stuff.



Put it in the pot.



Cover. Warm gently for at least 20 minutes, or until done to your liking.

And they said cooking was tough . . .