Corn And Peppers Recipes

SPICY CORN AND PEPPERS

Steps:

• In a large skillet, melt butter over medium heat. Add onion, bell pepper, cayenne, and salt. Cook, stirring occasionally, until onion is soft, about 5 minutes.
• Add corn and tomatoes; cook, stirring often, until corn is tender and tomatoes have softened, about 10 minutes. Stir in milk; remove from heat. Serve immediately.

SOUTHWESTERN CORN AND PEPPERS

Steps:

• In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
• Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
• Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.

MEXICAN-STYLE CORN WITH PEPPERS

Steps:

• Gather the ingredients.
• In a skillet or saute pan over medium-low heat, melt butter.
• When butter is hot, add corn, green bell pepper, salt, and pepper.
• Cook, stirring occasionally, for about 20 minutes.
• Add chopped pimiento and heat through.
• Garnish corn with chopped fresh cilantro, if desired.

SAUTEED CORN AND GREEN PEPPERS

Steps:

• In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.

GRILLED CORN AND PEPPERS

Steps:

• Place salad dressing in a large resealable plastic bag or shallow glass container. Add corn, peppers and onions; turn to coat. Seal or cover and refrigerate for 30 minutes. , Drain and discard marinade. Place vegetables in a grill pan or disposable foil pan with holes punched in the bottom. Grill, covered, over medium heat for 25 minutes or until corn is tender, turning frequently.

SWEET CORN 'N' PEPPERS

Steps:

• In a small bowl, combine peppers and onion. Combine the salt, pepper, cayenne and paprika; sprinkle half over the vegetables and set aside. Sprinkle remaining seasoning mixture over corn., Place the corn on a vegetable grilling rack coated with cooking spray or in a perforated disposable aluminum pan. , Grill, covered, over medium heat for 10 minutes. Add reserved vegetables. Grill, covered, 5-10 minutes longer or until vegetables are tender, stirring occasionally and rotating corn.

PICKLED CORN AND PEPPERS

Steps:

• Make the brine: Combine the vinegar, sugar, mustard seeds, 2 teaspoons salt and the bay leaves in a medium saucepan. Bring to a simmer over medium heat; cook, stirring to dissolve the sugar, about 5 minutes. Remove from the heat and let cool completely.
• Meanwhile, bring a large pot of water to a boil. Cut the corn crosswise into 1-to-2-inch pieces with a serrated knife. Add to the boiling water and cook until crisp-tender, about 5 minutes; transfer to a colander using a slotted spoon and rinse under cold water until cool. Add the bell pepper and celery to the boiling water and cook 2 minutes; drain and rinse under cold water until cool.
• Pack the vegetables and jalapenos into a 1-quart jar, then pour in the brine. Cover and refrigerate overnight or up to 1 week.

CORN AND RED PEPPER MEDLEY

Steps:

• In a large skillet, heat the oil and cook the corn for about 2 minutes.
• Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
• Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.

CORN WITH ONION AND PEPPERS

Steps:

• Using a sharp knife, cut and scrape the kernels from the corncobs. There should be about two cups.
• Heat the oil and butter in a skillet and add the onion, garlic and chopped pepper. Add corn, salt and pepper. Cook, stirring, briefly and sprinkle with cumin.
• Cover and cook over low heat about three minutes. Remove from the heat and serve.

CORN AND GREEN PEPPER SALAD

Steps:

• Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
• Fill a large bowl with cold water and ice.
• Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
• Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.

CORN AND ROASTED RED PEPPER SALAD

Steps:

• Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

STIR-FRIED ZUCCHINI, CORN AND PEPPERS

Steps:

• Trim the ends from the zucchini. Using a food processor, a mandolin or a sharp knife, cut the zucchini in thin, uniform rounds.
• Heat one tablespoon of the oil in a large skillet or a wok. Add the garlic, then immediately toss in the corn kernels, jalapeno pepper and red pepper and stir-fry for 30 seconds. Add the zucchini and stir-fry just until the zucchini begins to wilt, about two minutes.
• Fold in the basil and season to taste with salt and pepper. Transfer to a serving dish and serve hot. The dish can also be set aside to cool to room temperature before serving, but if so, the ingredients will benefit from the addition of another tablespoon of olive oil drizzled over them.