(Author’s Note: This is another post that I found in the depths of my hard drive. I wrote it over the summer when the veggies were in season, and subsequently forgot. Again, mea culpa.)
Who says vegetables don’t taste good? Clearly they haven’t tried this.
Sweet corn has to be one of the best parts of summer. There’s nothing like a freshly picked ear of corn, and it’s so versatile. However, I have way more corn than I can use right now, so I’ve taken the liberty of cutting the corn off of several cobs and putting it in the freezer for the winter. I’m going to use some of it now to make a side dish for steak, though, and here are the ingredients you’ll need:
2 cups corn, removed from cob or frozen
1/2 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped yellow bell pepper
2 tablespoons butter
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup Parmesan or cotija cheese
As usual, you can adjust the amount of peppers and onions that you use based on the amount that you have. And if you’re daring, consider adding a few chopped serrano or jalapeno peppers to the mix!
Add the vegetables and corn to a saucepan or skillet (duh). Add the butter and olive oil, and any seasoning that you desire. Cook over medium heat until the peppers and onions have softened and the corn has begun to lightly caramelize (about fifteen minutes). Remove the pan from the heat and serve the corn, and at the very last minute, sprinkle the corn with the Parmesan or cotija and enjoy!
