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Sautéed Peppers And Corn |
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Serves: 8 Print this Recipe6 green bell peppers or red peppers or a combination of both, cored 3 tablespoons olive oil 1 clove garlic minced 1 teaspoon salt 2 cups corn fresh, cut from cob 1 teaspoon black pepper freshly ground 1 tablespoon butter real Cut peppers in half and thinly slice. Heat olive oil in a heavy skillet; add garlic and simmer over low heat, stirring. Add peppers; cover and cook, stirring occasionally until just soft, about 15 to 20 minutes. Add salt, corn, pepper, and butter. Using a wooden spoon, carefully mix vegetables so as not to mash peppers. Cook for 7 to 10 minutes or until corn is tender. Serve hot. Note: Fine accompaniment with roasted chicken, pork, or duck. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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