Sauteed Corn and Bell Pepper Relish
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 large ears fresh corn kernels
- 1 red bell pepper (red, yellow or green)
- 1 1⁄2 - 2 tablespoons corn, olive or 1 1/2-2 tablespoons grapeseed oil
- 1 jalapeno pepper, finely chopped
- 1 -2 garlic clove, minced
- 1⁄3 cup chopped fresh cilantro (optional) or 1/3 cup basil (optional)
- salt
- 1 pinch sugar
- fresh ground black pepper or cayenne pepper
- 1 -2 tablespoon cider vinegar (or to taste)
directions
- 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.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!