Ol’ Smokey Sautéed Corn

🌽 Ingredients

4 cups kernel corn (fresh cut off the cob, or use frozen/canned and drained well)

1 sweet onion, chopped to your liking (adds sweetness and depth — dice small for quicker cooking)

2 tsp butter (for richness and flavor)

2 Tbs olive oil (helps with even sautéing and prevents butter from burning)

1–2 tsp Rhino Spice Ol’ Smokey, to taste (adds the signature smoky-savory kick)

Optional Add-ins:

- Chopped sweet peppers (for color and sweetness)

- Sliced mushrooms (adds umami depth)

🔥 Directions

Preheat pan: In a sauté pan over medium heat, add olive oil and butter. Heat until butter is melted and starts to foam slightly.
> Combining oil and butter increases flavor and prevents scorching.

Sauté onion: Add chopped onion and cook for about 3 minutes, stirring occasionally until translucent and fragrant.
> You want soft, not browned onions — adjust heat as needed.

Add corn: Stir in the corn and cook over medium heat, stirring occasionally, for 15–20 minutes or until corn is tender and slightly caramelized.
> Cooking time varies with corn type — fresh takes longer than canned.

Season: Sprinkle in Ol’ Smokey seasoning during the final 5 minutes of cooking, adjusting to taste. Stir well to coat.
> Add more for a bolder smoky flavor; start with less if unsure.

💡 Tips

For frozen corn, let it thaw and pat dry to avoid excess moisture in the pan.

Add seasoning in layers — some early, some at the end — for depth.

Make it a meal: stir in leftover grilled chicken or crispy bacon.