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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Vegetables & Side Dishes
Contributed by: Mary Burkhammer
  • 2 TBS sugar
  • 1â�„4 tsp. white pepper
  • 1â�„4 tsp. salt
  • 1â�„2 tsp. ground red pepper (cayenne)
  • 2 TBS unsalted butter
  • 2 TBS vegetable oil or extra virgin olive oil
  • 4 cups fresh corn or
  • 16 oz. bag frozen corn
  • 1 cup onions, chopped
In a jar or small bowl, mix sugar, white pepper, salt and red pepper together. In a large skillet, preferably cast iron, heat the butter and oil on high heat until butter begins to brown. Add corn, onion and seasoning mix to the skillet and stir to combine. Cook, stirring occasionally at first, then more frequently as the corn and onion begin to caramelize (well browned and sticky). Cook on high about 20 minutes. Serve immediately.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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