Pomegranate and Corn

By • December 2, 2012 • 0 Comments



Author Notes: Quick and easy side dish to brighten a winter's day or holiday table.Judy at Two Broads Abroad

Makes a bowl full

  • 4 ears of corn with kernels off the cob
  • 3 cloves of garlic chopped
  • 1/2 medium sized red onion chopped
  • 1/2 cup water
  • 1 Container of cleaned pomegranate seeds or 1 whole pomegranate deseeded
  1. Heat a large saute pan. Heat it a bit more.
  2. Add corn. Let it sit on the hot pan a bit. You want it to caramelize a bit (not burn). Stir.
  3. Add water. Bring to boil stir.
  4. Add chopped garlic and onion. Reduce heat of pan to medium and cook for 3-5 minutes until garlic and onions are soft. Season with salt and pepper
  5. Place cooked corn in bowl.
  6. Add pomegranate seeds. Toss
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