Corn And Pepperoni Skillet Dinner
Contributed by: NAPSA
Supersweet Corn, Perfect in Skillet Dinners (NAPSA) - Few things could be nicer at the end of a long day than a quick one-skillet dinner. Add fresh Supersweet Corn coblets and your skillet supper is suddenly special!
This delicious field-ripened corn earned the "Supersweet" name because its natural sugar converts to starch at a slower pace than other varieties. Supersweet Corn is in season from October until mid-July-ready to go into your family's favorite meals. If your crew goes for hearty Italian flavors, try Corn and Pepperoni Skillet Dinner, a meal that cooks fast...and disappears just as quickly.
To keep your fresh corn sweet and tender longer, store ears in the refrigerator, husked and wrapped loosely in plastic.
For a free leaflet filled with more fabulous recipes, send a self-addressed stamped business-size envelope to Fresh Supersweet Corn Council, 49 East 21 St., 8th Floor, New York, NY 10010.
- 2 tablespoons olive oil
- 4 ears fresh Supersweet Corn, cut crosswise in 11/2-inch coblets
- 3 medium-sized zucchini, sliced
- 6 green onions (scallions), cut in 1-inch pieces
- 4 ounces thinly sliced pepperoni
- 1 pound plum tomatoes, cut in wedges
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
In one or two skillets, heat oil. Add corn, zucchini, green onions and pepperoni. Cook and stir 5 minutes. Add tomatoes, Italian seasoning and salt. Continue cooking until vegetables are tender, about 5 minutes longer.
Cover, remove from heat and let stand 5 minutes before serving.
Serving Size: Makes 4 portions