Sauteed Corn And Green Peppers Recipes

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.

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.

CORN WITH JALAPENOS

Steps:

• Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.

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.

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.

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.

GREEN PEPPER SAUTE

Steps:

• In a large skillet, saute the peppers, celery, onion and garlic in oil until tender. Stir in the tomato sauce, basil, salt and pepper. Simmer, uncovered, for 8-10 minutes or until vegetables are tender and mixture is thickened. Sprinkle with croutons.