Next time you hear someone tell you, "that's not technically a [insert rule/technique/style here]," kindly ask them to open their mind to variations on theme, and furthermore, to the enjoyment of life. This is kind of a pan-fry. Play with your words. And your food.

Recipe by Oxmoor House October 2014


Credit: Oxmoor House

Recipe Summary

35 mins
35 mins
Serves 4 (serving size: 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • Heat a cast-iron skillet or other heavy-bottomed pan over medium-high heat.

  • Add the butter and the oil. Swirl. Let the butter melt.

  • Add the sweet corn and bell pepper, and raise the heat to high. Fry, stirring occasionally, for about 4 minutes, allowing the corn to get slightly browned.

  • Lower the heat to medium-high and add the potato. Cook, stirring frequently, for about 4 minutes.

  • Lower the heat to medium-low, and add the onion, thyme, and garlic.

  • Sprinkle in the sugar, the salt, and the ground red pepper. Stir. Cook 3 minutes or until the potatoes are tender.

  • Crank the heat to high for a minute or two, stirring frequently, to give the dish a final browning.

  • Turn off the heat and stir in the cider vinegar. Fold to coat.

  • Finish with the parsley. Serve over Butter-Seared Sea Scallops.


Cooking Light Mad Delicious

Nutrition Facts

204 calories; fat 9.1g; saturated fat 2.1g; mono fat 3g; poly fat 1.2g; protein 6g; carbohydrates 31g; fiber 4g; cholesterol 8mg; iron 1mg; sodium 271mg; calcium 21mg.