Sauteed Corn And Bell Pepper Relish Recipes

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.

SWEET PEPPER AND CORN RELISH

Steps:

• Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.

CREAMY CORN AND PEPPER RELISH

Steps:

• Heat grill to medium.
• Place corn in foil, sprinkle with water, wrap and put on the grill, with the red and pablano peppers. Char the peppers, remove, peel and dice for relish. Remove the corn to a cutting board, cut off the kernels and reserve in a medium bowl.
• Add oil to a large skillet and saute the garlic and onion. Saute for a minute, then add the roasted and fresh peppers, tomatoes, and corn heat for another quick minute. Add cream cheese and stir in milk very slowly until the cream cheese is melted and the mixture is smooth. Pour into a serving bowl, fold in cilantro and season with salt and pepper, to taste. Serve garnished with chives.

SAUTEED CORN WITH BLACK PEPPER AND MANCHEGO

Steps:

• Melt butter in a large skillet over medium-high heat. Add corn and 3/4 teaspoon pepper; season with salt. Sauté, stirring occasionally, until corn is crisp-tender, about 5 minutes. Remove from heat and stir in cheese. Serve immediately, sprinkled with more cheese and pepper.

CORN 'N' RED PEPPER MEDLEY

Steps:

• In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

SAUTEED CORN, CARROTS, ONION, AND RED BELL PEPPER

Steps:

• Heat oil over medium-high heat in large saucepan.
• Add onions, garlic, and bell peppers, and sauté until tender.
• Add corn and carrots (be sure they are thawed)and cook over medium heat, stirring occasionally until heated through.
• Add salt, pepper, basil, and Spike seasoning and mix well.
• Simmer for 3-5 minutes more.
• Note: You can substitute another all-purpose seasoning for Spike.

CARAMELIZED CORN WITH ONIONS AND RED BELL PEPPERS

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.

SAUTEED CORN AND BELL PEPPER RELISH

Steps:

• Husk the corn, remove the silk, rinse well with cold water and then pat dry with paper toweling. Cut the kernels from the cobs, scraping to extract as much corn milk as possible. Discard the cobs and set the corn kernels aside.
• Core and cut the peppers, cut into thin strips, about 1/8-inch thick.
• Heat the oil in a large heavy skillet. Add the bell peppers, jalapenos, garlic, cilantro or basil and saute, stirring a couple times, for 5 to 7 minutes or until the peppers are soft and slightly wilted. Remove the pan from the heat.
• Stir the corn into the pan, mixing well with the vegetables. Then stir in the salt and black pepper and saute the vegetables 5 minutes longer. Stir a couple times or until the corn is tender and has picked up a golden glow.
• Stir in the vinegar and heat the corn 2 or 3 minutes longer. Serve the dish hot or at room temperature.