Fried Skillet Corn

I love vegetables and one of my favorites is corn but get tired of the same old boiled corn dishes.  I decided to try to make a combination of fried corn and a creamed corn dish but without the sweetness.  The nutmeg that you add in this dish will make your friends and family go hmmm about that slight hint of something extra that they would never guess compliments corn nicely.

Fried Skillet Corn

3 T. butter
1 shallot, minced
2 pinches sugar
2 oz. chopped pimentos
16 oz. frozen corn kernels (I would not use canned as they are usually too soft to hold up to the sauce)
2 T. water
1/2 cup heavy or whipping cream
1/2 t. ground nutmeg
Salt and Pepper to taste

In a skillet over medium high heat, melt the butter.  Add the shallot and sugar, cook until the shallot is translucent, about 3 minutes.  Stir in the pimentos, corn, and water, until the corn is warmed and tender.  While stirring constantly, add the cream, and cook until the cream reduces and thickens.  Season with nutmeg, salt and pepper.  Serve warm.

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