Name: Southwestern Corn
Yield: Makes 4 servings as a side dish
Ingredients: 1 tablespoon vegetable oil; 2 medium red bell peppers, cored, seeded, deribbed and chopped; 3 cups fresh corn kernels, blanched (cut from 6 medium ears corn), two 10-ounce packages frozen corn kernels, thawed, or 3 cups canned corn kernels, drained; 2 jarred jalapeño peppers, seeded and minced; 1/2 cup chopped cilantro or fresh parsley; 2 teaspoons kosher salt; Freshly ground black pepper to taste

Recipe information

Yield
Makes 4 servings as a side dish

Ingredients

1 tablespoon vegetable oil

2 medium red bell peppers, cored, seeded, deribbed and chopped

3 cups fresh corn kernels, blanched (cut from 6 medium ears corn), two 10-ounce packages frozen corn kernels, thawed, or 3 cups canned corn kernels, drained

2 jarred jalapeño peppers, seeded and minced

1/2 cup chopped cilantro or fresh parsley

2 teaspoons kosher salt

Freshly ground black pepper to taste

Preparation

Heat the oil in a medium saucepan over medium heat. Add the red peppers and cook for 2 minutes, stirring occasionally. Stir in the corn and the remaining ingredients. Cook until heated through, about 1 1/2 minutes.

Vegetable Love

Recipe notes

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