I am writing this in anticipation of ‘Sweet Corn Season.’ Around here, that starts around mid-August and goes through about mid-September.
I love fresh sweet corn, especially straight off the cob. Here is a simple side-dish that pairs sweet corn with a couple other garden-fresh classics…peppers and onions. The best thing about this dish is, my kids love it. With my family of 8, I double the recipe and we never have left-overs.
Ingredients for Sweet Corn with Peppers and Onions:
1 pound fresh sweet corn (off the cob)
One large or two small bell peppers (green, red, and/or yellow), chopped
One medium yellow onion
2 tablespoons olive oil
Salt and pepper to taste
Instructions for Sweet Corn with Peppers and Onions:
Heat two tablespoons of olive oil over medium heat, in a large skillet. Add onions and peppers, cook and stir until tender and onions are translucent (about 5 minutes). Add sweet corn, salt and pepper. Cover and cook until corn is heated through.
The shorter the time you cook it, the more flavorful the corn will be.
Enjoy!
- 1 pound fresh sweet corn (off the cob)
- One large or two small bell peppers (green, red, and/or yellow), chopped
- One medium yellow onion
- 2 tablespoons olive oil
- Salt and pepper to taste
- Heat two tablespoons of olive oil over medium heat, in a large skillet. Add onions and peppers, cook and stir until tender and onions are translucent (about 5 minutes). Add sweet corn, salt and pepper. Cover and cook until corn is heated through.
- The shorter the time you cook it, the more flavorful the corn will be.
- Enjoy!
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