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
- 1
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.
- 2
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.
- 3
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.
- 4
Roasted Sweet Corn Preparation
- 5
Prepare the Corn
Preheat your oven to 400°F (200°C). Husk the sweet corn and remove any silk.
- 6
Season the Corn
Brush the sweet corn with olive oil and sprinkle with chili powder and salt.
- 7
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.
- 8
Finish with Lime
Remove the corn from the oven and drizzle with fresh lime juice before serving.