Alright, let’s talk about this Corn O’Brien stuff. I ain’t no fancy cook, ya know, but I can tell ya what goes in it, the way I see it.
What’s in Corn O’Brien, you ask? Well, it ain’t rocket science. Mostly, it’s corn. Yep, good ol’ corn. The kind you get fresh from the field is best, but canned works too, I reckon. Then you got them bell peppers. Usually green ones, but sometimes you see red or yellow ones mixed in. Makes it look purdy, I guess.
Some folks like to throw in onions, too. Chop ‘em up small, so they don’t overpower the corn. And garlic? Oh yeah, garlic makes everything taste better. Just a little bit, though, you don’t want it too strong.
- Corn: The star of the show, gotta have corn!
- Bell Peppers: Usually green, but other colors work too.
- Onions: For a little extra flavor, some folks add these.
- Garlic: A little bit goes a long way.
Now, I heard some people put bacon in their Corn O’Brien. Can ya believe it? Bacon! I ain’t complainin’ though, bacon makes everything better. You fry it up crispy, then crumble it in. Adds a nice salty, smoky taste.
And then there’s the butter. You gotta cook it all in butter, see? Makes it nice and rich. Don’t skimp on the butter, that’s what I always say. Melt that butter in a big pan, then toss in the onions and peppers. Cook ‘em ‘til they’re soft, you know, not crunchy.
Then you add the corn. Stir it all up good. And the garlic, don’t forget the garlic! Salt and pepper, of course. Gotta have salt and pepper. And if you’re usin’ bacon, toss that in at the end, so it stays crispy.
Some folks get all fancy with it. They add pimentos, whatever those are. Little red things, I think. And some recipes call for sugar or syrup! Can you imagine? Sweet corn, that’s one thing, but I don’t want my Corn O’Brien tasting like candy.
But really, it’s all about the corn and peppers, that’s what makes it Corn O’Brien. The rest is just, you know, extra. Like puttin’ whipped cream on a pie. It’s nice, but you don’t really need it.
So, there you have it. That’s what goes in Corn O’Brien, as far as I know. It ain’t complicated, just good, simple food. Perfect for a summer supper or a potluck, you know? Everybody loves Corn O’Brien. Even the picky eaters.
Now, I’m gonna tell you how I make it, even though nobody asked. First, I get a big ol’ pan, the cast iron one if I can find it. Melt a big hunk of butter in there – real butter, none of that margarine stuff. Then I chop up an onion and a green pepper, not too small, mind you, I like to see what I’m eatin’. Toss ‘em in the pan and cook ‘em ‘til they’re soft, but not mushy.
Then I open up a few cans of corn, drain the juice, and dump it in the pan. If I got fresh corn, well that’s even better, but canned works just fine. Stir it all up real good. I add a little bit of minced garlic, not too much or it’ll overpower everything. And salt and pepper, of course. Gotta have salt and pepper.
Now, if I’m feelin’ fancy, I’ll fry up some bacon and crumble it in. Makes it extra special, you know? And sometimes I add a little bit of pimento, just for color. But mostly, I keep it simple. Corn, peppers, onions, garlic, salt, pepper, and butter. That’s all you need.
And that’s it. Corn O’Brien, the way I make it. It ain’t fancy, but it’s good. And it fills you up. And that’s what matters, right? Good, honest food that sticks to your ribs. That’s what I like.
So, next time you’re lookin’ for somethin’ easy to make, somethin’ that everyone will like, give Corn O’Brien a try. You won’t be disappointed. It’s good, old-fashioned comfort food. And sometimes, that’s all you need.
Tags: [Corn O’Brien, Ingredients, Recipe, Corn, Bell Pepper, Onion, Garlic, Bacon, Cooking, Easy Recipe, Side Dish]
