Author Notes: Quick and easy side dish to brighten a winter’s day or holiday table. —Judy at My Well Seasoned Life
Makes: a bowl full
Ingredients
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4
ears of corn with kernels off the cob
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3
cloves of garlic chopped
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1/2
medium sized red onion chopped
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1/2
cup water
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1
Container of cleaned pomegranate seeds or 1 whole pomegranate deseeded
Directions
- Heat a large saute pan. Heat it a bit more.
- Add corn. Let it sit on the hot pan a bit. You want it to caramelize a bit (not burn). Stir.
- Add water. Bring to boil stir.
- Add chopped garlic and onion. Reduce heat of pan to medium and cook for 3-5 minutes until garlic and onions are soft. Season with salt and pepper
- Place cooked corn in bowl.
- Add pomegranate seeds. Toss