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Ingredients
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4
ears of corn with kernels off the cob
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3
cloves of garlic chopped
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1/2
medium sized red onion chopped
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1/2 cup
water
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1
Container of cleaned pomegranate seeds or 1 whole pomegranate deseeded
Directions
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Heat a large saute pan. Heat it a bit more.
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Add corn. Let it sit on the hot pan a bit. You want it to caramelize a bit (not burn). Stir.
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Add water. Bring to boil stir.
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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
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Place cooked corn in bowl.
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Add pomegranate seeds. Toss
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