GRILLED POBLANO SKILLET SWEET CORN - easy side dish

Oh, me-oh-my, this is tasty stuff.  It was born out of necessity (it was 95* that day and I wasn't keen on heating up the house) but I've grown to love it.  The corn gets slightly carmelized, the peppers add some heat, and the whole thing tastes like smok-y, grill-y, summertime!

Serves: 2, can be doubled easily
Prep Time: depends on how fast you are with a chopping knife
Cook Time: 10 minutes
YOU NEED:
1 1/2 cups frozen sweet corn
1/4 poblano pepper, diced
1/4 onion, diced (or minced onion)
1/2 T. butter
salt and pepper to taste (I like to just use Lawry's or a little beef boullion)




Chop, chop, chop.

Cast iron skillets are best for this recipe.  Heat up your grill.  Set your cast iron skillet on the grates.  Throw in your butter.

Then all your ingredients.  Mix them up and stir them every once in awhile.

In about ten minutes, you have an easy and super-tasty side dish for your grilled foods (and you didn't have to heat up the house!)