Craig Claiborne

Corn Creole

Preparation info

  • 4 to 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 ears of fresh corn
  • 3 tablespoons butter
  • 2 scallions, trimmed and sliced

Method

  1. Cut the corn kernels from the cobs. Heat one tablespoon of the butter and add the corn, scallions and green pepper. Cook for three minutes.

  2. Add the tomato and salt and pepper to taste. Cover and cook for five minutes, or until the corn is tender. Stir in