Lewis & Neale Inc.
49 East 21st Street
New York, NY 10010
Phone: (212) 420-8808
Fax: (212) 254-2452
E-mail: Supersweetcorn@aol.com

January 2003

SUPERSWEET CORN, PERFECT IN SKILLET DINNERS

Few things could be nicer at the end of a long day than a quick one-skillet dinner. Add fresh Supersweet Corn coblets and your skillet supper is suddenly special!

This delicious field-ripened corn earned the "Supersweet" name because its natural sugar converts to starch at a slower pace than other varieties. Supersweet corn is in season from October until mid-July-ready to go into your family's favorite meals. If your crew goes for hearty Italian flavors, try Corn and Pepperoni Skillet Dinner, a meal that cooks fast…and disappears just as quickly.

To keep your fresh corn sweet and tender longer, store ears in the refrigerator, husked and wrapped loosely in plastic.
For a free leaflet filled with more fabulous recipes, send a self-addressed stamped business-size envelope to Fresh Supersweet Corn Council, 49 East 21 St., 8th Floor, New York, NY 10010.

CORN AND PEPPERONI SKILLET DINNER

2 tablespoons olive oil
4 ears fresh Supersweet Corn, cut crosswise in 1-1/2-inch coblets
3 medium-sized zucchini, sliced
6 green onions (scallions), cut in 1-inch pieces
4 ounces thinly sliced pepperoni
1 pound plum tomatoes, cut in wedges
1 teaspoon Italian seasoning
1/4 teaspoon salt

In one or two skillets, heat oil. Add corn, zucchini, green onions and pepperoni. Cook and stir 5 minutes. Add tomatoes, Italian seasoning and salt. Continue cooking until vegetables are tender, about 5 minutes longer. Cover, remove from heat and let stand 5 minutes before serving.

YIELD: 4 portions

Fresh Supersweet corn goes Italian in a quick one-skillet dinner.