I like corn just fine but I know it’s not good for me, so I don’t eat it that often. With that in mind, how I got so many cans of corn in my kitchen cupboard I’m not sure. I counted them last Saturday. I had three cans of sweet corn.
I don’t believe in wasting food and last Saturday I didn’t believe in wasting corn. I decided to do something about my corn situation. I decided to make some kind of concoction with it.
I had a can of whole white potatoes and also some slices of ham—actually some deli honey ham. My mind started to race as to what I could fix. Out of these thoughts, the Covington ham and corn casserole was born. Why, of course. I will share the recipe with you.
- I drained each can—the whole white potatoes and the sweet corn—of the water inside them.
- On a cutting board, I cut up those whole white potatoes and also a slice of that deli honey ham. I could have added another slice of it, but I like my ham sparingly. You can do whatever you like.
- Still using the cutting board, I also cut up some red bell pepper and some white onion. I say ‘some,’ because I never measure anything. When it comes to cooking, guesswork is fine with me.
- I coated my pan with I can’t believe it’s not butter! This is my brand of choice. You can use another brand, just don’t tell me which one.
- After the ‘butter’ coated the pan, I threw in my concoction, blending it all together. I seasoned it with salt and pepper like there wasn’t going to be a tomorrow.
- Over medium heat, I put a lid over the pan and let it cook for about 15 minutes stirring it occasionally. Well, maybe it was actually 20 minutes. Just keep an eye on it when you stir it.
That’s it! How was it? I’ll just say I’ll be fixing it again. I don’t know if I would prepare it for anybody else but it tasted fine to me and none of it went to waste.
I know this is really just a concoction, but calling it a casserole sounds better.
(Photo taken by MasterChef Larry Gross)
P.S. Just so you know, I shall return here on Thursday.