Thanksgiving is a holiday of tradition, at least among my family. We eat the same sides, cook a similar style of seasoned turkey, and finish it off with a pumpkin or pecan pie (and a swig or two of wine!). I know exactly what’s expected of the holiday, and although I’m all for tradition, I could use a bit of a variation from the traditional fare.
Now don’t get me wrong, I love getting together with family and friends and the food is ALWAYS delicious, but this year, I just wanted a little twist on tradition. So this Thanksgiving, I decided to use two recipes from last year that were a bit less traditional than years’ past.
The first recipe, Cheesy Skillet Corn, was one that I decided to make for Friendsgiving (a get-together with a bunch of my friends from Meredith). We were fortunate enough to have a hugeeee turkey (Lafawnduh, R.I.P.) AND a ham, and too many amazing sides to name. Since we had our traditional bases covered, I went with a different veggie dish that turned out pretty good. The sweetness of the corn mixed with salty crackers, chiles, peppers, and cheese worked together to create a smoky side dish that pairs well with all of the Thanksgiving favorites (and believe me, it needs to when you have a plate as full as mine!).
Cheesy Skillet Corn
- 1 tablespoon butter
- 1 cup crushed Ritz crackers
- 1 large can whole-kernel corn with sweet peppers, drained
- 2 large can whole kernel corn, drained
- 4 1-ounce slice process Swiss cheese, torn
- 1/2 cup milk
- 1 small can green chiles
- Dash paprika, garlic powder, onion powder to taste
Salt & pepper
- For topping, in a large skillet melt butter over medium heat. Add 1/2 cup of the crushed crackers to the skillet. Cook and stir until light brown. Remove topping; set aside.
- In same skillet combine corn, cheese, milk, chiles, spices, and pepper. Cook, stirring frequently, until cheese melts and mixture thickens. Add remaining bread crumbs; mix in. Transfer to a serving dish; sprinkle with topping.
What’s your favorite Thanksgiving side?