Every time I eat corn I’m transported back to my childhood. My father would bring home potato sacks filled with just-picked ears of corn and host a neighborhood corn roast. We’d gather at picnic tables in the backyard while he grilled the corn to perfection on the outdoor grill.
We slathered the hot cobs with butter, salt and pepper and ate them immediately. Inevitably there was leftover corn, which my mother would cut from the cobs and serve the next day as a simple side like this one. Fresh, sweet corn is delicious on its own, but for a change of pace I sautéed finely diced onion and sweet red pepper in a little olive oil, then added the corn and cooked it until tender-crisp. This colorful side is both attractive and flavorful, and pairs beautifully with grilled meats.
Buon Appetito!
Deborah Mele
Sweet Corn With Peppers And Onions
Serves 4 – 6
15 minutes
15 minutes
30 minutes
A light, flavorful twist on fresh sweet corn with peppers and onions.
Ingredients
- 6 ears fresh-picked corn on the cob
- 1/2 cup finely diced onion
- 1 cup finely diced sweet red pepper
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 3 tablespoons finely chopped fresh parsley
Instructions
- Use a sharp knife to cut the kernels off the ears of corn.
- In a large frying pan, heat the olive oil over medium heat. Add the diced onion and red pepper and sauté for 4 to 5 minutes, until softened.
- Add the corn kernels and, stirring frequently, cook for 6 to 7 minutes more until the corn is tender-crisp.
- Season with salt and pepper, stir in the chopped parsley, toss to combine, and serve hot.
Nutrition Information:
Yield: 4
Serving Size: 2 cups
Amount Per Serving:
Calories: 102
Total Fat: 7g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 0mg
Sodium: 127mg
Carbohydrates: 9g
Fiber: 1g
Sugar: 4g
Protein: 1g
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