Caramelized Corn With Onions And Red Bell Peppers Recipes

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CARAMELIZED RED BELL PEPPERS AND ONIONS



Caramelized Red Bell Peppers and Onions image

This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!

Provided by CROW

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 4

Number Of Ingredients 8

2 red bell pepper, cut into strips
2 red onions, cut into strips
1 tablespoon olive oil
1 teaspoon butter
¼ cup red wine
1 pinch salt
1 pinch ground black pepper
1 pinch dried basil

Steps:

  • In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
  • If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g

CARAMELIZED CORN WITH ONIONS AND RED BELL PEPPERS



Caramelized Corn With Onions and Red Bell Peppers image

This is an easy tasty side dish. You can also use 1 10-ounce bag frozen corn, thawed and drained. ZWT Mid-West region (corn).

Provided by lazyme

Categories     Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups fresh corn kernels (cut from 3 medium ears)
2 tablespoons olive oil
2 red bell peppers, chopped
1/2 cup onion, chopped
1 garlic clove, chopped
1/4 cup fresh cilantro, chopped
1/2 teaspoon chili powder

Steps:

  • Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl.
  • Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes.
  • Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.

Nutrition Facts : Calories 101.4, Fat 5.3, SaturatedFat 0.8, Sodium 11.6, Carbohydrate 13.8, Fiber 2.5, Sugar 3.9, Protein 2.2

CARAMELIZED CORN WITH ONIONS AND RED BELL PEPPERS



Caramelized Corn with Onions and Red Bell Peppers image

Categories     Onion     Side     Sauté     Quick & Easy     Corn     Bell Pepper     Cilantro     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 cups fresh corn kernels (cut from 3 medium ears) or one 10-ounce package frozen, thawed, drained
2 tablespoons olive oil
2 red bell peppers, chopped
1/2 cup chopped onion
1 garlic clove, chopped
1/4 cup chopped fresh cilantro
1/2 teaspoon chili powder

Steps:

  • Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl. Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes. Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.

CORN ON THE COB WITH ROASTED RED BELL PEPPER BUTTER



Corn on the Cob with Roasted Red Bell Pepper Butter image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 6

1 red bell pepper
1 pound salted butter, at room temperature
1/4 cup basil leaves
2 tablespoons lemon juice
1/2 teaspoon freshly ground pepper
4 ears corn, husked

Steps:

  • Roast the red peppers whole over a gas or charcoal flame, or under a broiler, turning every few minutes until entirely blackened. Immediately place in a paper bag. Seal bag and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
  • In a food processor, puree the bell peppers, butter, basil, lemon juice, and pepper.
  • Transfer to a loaf pan that is lined with plastic wrap. Refrigerate for approximately 1 hour, or until butter hardens. To serve, remove from plastic wrap. Use leftover butter on fish, veggies, bread, etc.
  • In a large pot, bring 8 cups of water to a boil. Add corn and boil for 6 minutes. Serve with roasted red bell pepper butter.

CARAMELIZED CORN



Caramelized Corn image

Adapted from Semi-Homemade on Food Network, I don't want to lose it. You can use honey too, but I like the flavour of the sugar. Do not try it with milk, it really needs the heavy cream.

Provided by Lauren4372

Categories     Corn

Time 20m

Yield 4 Cups, 6-8 serving(s)

Number Of Ingredients 6

4 tablespoons butter
1 (16 ounce) bag frozen corn, defrosted
3 tablespoons white sugar
1/4 cup heavy cream
1/4 teaspoon sea salt
1/2 teaspoon black pepper

Steps:

  • In a large skillet over medium-high heat, melt the butter.
  • When butter is foamy add the corn stirring to coat with the butter.
  • Cook stirring frequently for 1 minute.
  • Add sugar or honey and cook for 2 minutes more.
  • Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan.
  • Add salt and pepper.
  • Cook corn until most all of the cream has absorbed about 5 minutes more.
  • Remove add serve hot.

Nutrition Facts : Calories 193.6, Fat 11.9, SaturatedFat 7.2, Cholesterol 33.9, Sodium 170.6, Carbohydrate 22.5, Fiber 1.9, Sugar 6.3, Protein 2.6

CREAMED CORN AND RED BELL PEPPER



Creamed Corn and Red Bell Pepper image

Categories     Dairy     Pepper     Vegetable     Side     Vegetarian     Quick & Easy     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 4

1 1/2 cups fresh corn kernels (cut from about 2 large ears)
1 tablespoon olive oil
1/2 cup finely chopped red bell pepper
3 tablespoons heavy cream or half-and-half

Steps:

  • In a glass pie plate stir together the corn and the oil and microwave the mixture, uncovered, at high power (100%), stirring occasionally, for 5 minutes. Stir in the bell pepper and microwave the mixture at high power, stirring occasionally, for 5 minutes. Stir in the cream and salt and pepper to taste and microwave the mixture at high power for 3 minutes, or until the cream is almost evaporated.

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Top Asked Questions

How do you cook frozen corn on the cob with peppers?
Add red and green bell pepper and onion; sauté for 3 to 4 minutes, or until the onion is translucent. Add the fresh or frozen thawed corn kernels, salt, and ground black pepper.
How do you cook corn on the cob in a skillet?
Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl. Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes. Mix in cilantro and chili powder, then corn.
What kind of peppers go with corn on the cob?
If you like a little more heat, feel free to add fresh mild or hot chile peppers to the skillet along with the bell peppers and onions. Or add a dash of cayenne pepper when you add the corn. This makes a tasty side dish, and it's an excellent recipe to use with fresh corn.
How do you cook peppers and onions in a skillet?
Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, salt and pepper. Reduce the heat to medium-low and cook, 15 to 20 minutes, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned.

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