Fresh summer corn cut from the cob and sauteed with red bell peppers, onions, garlic, and sweet cream butter.
I just think corn and red bell peppers are a perfect combination and marry so well together.
And I use Amish butter or European butter, with its higher butter fat content, to really kick it up a notch.
You can use yellow, white, or bicolor corn for this dish. I find that white corn tends to be sweeter. If fresh corn is unavailable, you can substitute frozen or canned.
You can also add a hint of spice by adding some diced jalapeno to the red peppers.
This is a great side dish and pairs well with chicken, pork streaks, and fish. And can be heated up in a saute pan in about five minutes if you have any leftovers.
Sauteed Fresh Corn and Red Bell Pepper
Sweet summer corn cut of the cop and sauteed with red pepper
Ingredients
- 4 cups fresh corn cut corn from the cob, cutting as close to the cop as possible without cutting into the cop. I find you get about 1/2 cup of corn from each ear of corn.
- 3 tbsp butter
- 1 red pepper cut into small dice
- 1 tbsp minced garlic
- 1/2 cup small diced onion or 1 large shallot
- 1 tsp kosher salt
- 4 turns of fresh ground pepper
Instructions
- Melt the butter in a large, heavy saute pan over medium-high heat
- Add the onion and pepper and cook for 1 minute
- Add the garlic, corn, salt, and pepper
- Cook stirring frequently, for 8 minutes
Nutrition
Serving: 1cup
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