Here's my super magical steamed corn recipe, with the "secret" revealed!

The secret is:  it's not just steamed corn.

Last night when I got home, I had the envies to cook something, so I took some fresh pork steaks I had purchased at Nunu's the night prior and started a pork stew.  What's the best side dish for pork stew?  Corn!!

Photo by: John Falcon

The stew came out great, and it was complimented well by the corn dish.  Several people saw the pic on Facebook and commented, so I thought I'd share the recipe.

I'll try to remember it in its entirety!

  • One can of shoepeg (white) corn, drained
  • 1/4 bell pepper, diced
  • 1/2 seeded jalapeno, diced
  • pork (2 strips of bacon or some sausage or, in last night's case, a diced piece of grilled pork steak), diced
  • 1/4 onion, diced
  • 1/2 tablespoon minced garlic
  • salt
  • pepper
  • 1 teaspoon cumin
  • 1 sprig of rosemary, if available
  • one tablespoon butter

Heat enough oil in a cast iron skillet over medium heat to brown pork until almost crispy.  Add diced vegetables and cook until onions are translucent.  Remove vegetables and pork from skillet.

Add butter and 1/2 can of corn to skillet and allow to brown, stirring occasionally.  After the corn turns a little brown (not too much!), return the vegetables and pork to the skillet, along with the rest of the corn.

Still on medium heat, add all ingredients too the pan (except for rosemary) along with 1/2 cup of water.  Bring to a boil, and then reduce heat to low.  Keep enough water in the pan to keep the dish from drying out.

Lay a sprig of fresh rosemary on top lf the corn, and cover the pan to allow to steam for 1/2 hour (keep an eye it, don't let it dry out!).

Remove rosemary, cut into pieces (to use as garnish for the plates), and enjoy!