Pecan & Vidalia Onion Stuffing, Roasted Sweet Corn Recipe
Make Pecan & Vidalia Onion Stuffing, Roasted Sweet Corn Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Stuffing
Roasted Sweet Corn
Method
Stuffing Preparation
Toast the Pecans
In a dry skillet over medium heat, toast the pecan halves for about 5-7 minutes, stirring frequently until fragrant. Remove from heat and set aside.
Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the chopped Vidalia onion and celery, and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute.
Combine Ingredients
In a large bowl, combine the sautéed vegetables, toasted pecans, chopped thyme, dried bread cubes, vegetable broth, salt, and black pepper. Mix well until the bread is evenly coated with the broth.
Roasted Sweet Corn Preparation
Prepare the Corn
Preheat your oven to 400°F (200°C). Husk the sweet corn and remove any silk.
Season the Corn
Brush the sweet corn with olive oil and sprinkle with chili powder and salt.
Roast the Corn
Place the corn directly on the oven rack and roast for about 25-30 minutes, turning occasionally until the corn is tender and slightly charred.
Finish with Lime
Remove the corn from the oven and drizzle with fresh lime juice before serving.