Last week, if you remember, I made some Asian Kabobs, that were delicious and tender. Check out the recipe if you're in the mood to bbq kabobs today. We ate all the meat kabobs, but I had a couple of vegetable kabobs left. Last night I made them into a sweet, little corn dish that was really easy. It paired great with the pork steaks we had for dinner.
Sweet Corn and Veggies
Ingredients:
1 Package Frozen Corn
2 Cups Chopped Kabob Veggies
1 1/2 Cups Water
2 TSP Brown Sugar
1 TSP Flour
1. Chop up leftover vegetables into small bits.
2. Put corn, veggies, water, brown sugar, and flour into a medium-sized soup pot and stir.
3. Cook over medium heat until a significant amount of liquid evaporates and thickens up a bit.
