Sauteed Corn with Vadalia Onions |
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2 tbsp olive oil ½ Vadalia onion, chopped 3 cups fresh or frozen corn 2 Tbsp Muirhead Apricot Jalapeno Jelly |
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Heat olive oil in sauté pan over medium heat. Sauté Vadalia onion until golden brown. Reduce heat. Add corn. Cover with pot lid and cook until corn is done about 3 minutes. Stir in Muirhead Apricot Jalapeno Jelly. Serve immediately. Serves 4.
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| Hepner – 2006 | ||
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