Caramelized Corn With Onions And Red Bell Peppers Food

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CARAMELIZED CORN WITH ONIONS AND RED BELL PEPPERS



Caramelized Corn With Onions and Red Bell Peppers image

This is an easy tasty side dish. You can also use 1 10-ounce bag frozen corn, thawed and drained. ZWT Mid-West region (corn).

Provided by lazyme

Categories     Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups fresh corn kernels (cut from 3 medium ears)
2 tablespoons olive oil
2 red bell peppers, chopped
1/2 cup onion, chopped
1 garlic clove, chopped
1/4 cup fresh cilantro, chopped
1/2 teaspoon chili powder

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.

Nutrition Facts : Calories 101.4, Fat 5.3, SaturatedFat 0.8, Sodium 11.6, Carbohydrate 13.8, Fiber 2.5, Sugar 3.9, Protein 2.2

CARAMELIZED CORN WITH ONIONS AND RED BELL PEPPERS



Caramelized Corn with Onions and Red Bell Peppers image

My family loves corn and we're always looking for another way to prepare it. This is a nice dish with a little bit of a bite.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 30m

Number Of Ingredients 7

2 c fresh corn kernels (3 medium ears) or 1 10-oz package frozen, thawed and drained
2 Tbsp olive oil
2 red bell peppers, chopped
1/2 c chopped onion
1 garlic clove, chopped
1/4 c chopped fresh cilantro
1/2 tsp chili powder

Steps:

  • 1. Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl.
  • 2. Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes.
  • 3. Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.

BAKED CREAMED CORN WITH RED BELL PEPPERS AND JALAPENOS



Baked Creamed Corn With Red Bell Peppers and Jalapenos image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 6

8 ears corn, husked
2 red bell peppers, diced
2 jalapeno peppers, diced
1 cup heavy cream
Kosher salt and freshly ground pepper
1 stick salted butter, cut into pieces

Steps:

  • Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
  • Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
  • Photograph by Con Poulos

CARAMELIZED CORN WITH ONIONS AND RED BELL PEPPERS



Caramelized Corn with Onions and Red Bell Peppers image

Categories     Onion     Side     Sauté     Quick & Easy     Corn     Bell Pepper     Cilantro     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 cups fresh corn kernels (cut from 3 medium ears) or one 10-ounce package frozen, thawed, drained
2 tablespoons olive oil
2 red bell peppers, chopped
1/2 cup chopped onion
1 garlic clove, chopped
1/4 cup chopped fresh cilantro
1/2 teaspoon chili powder

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.

CARAMELIZED CORN



Caramelized Corn image

Adapted from Semi-Homemade on Food Network, I don't want to lose it. You can use honey too, but I like the flavour of the sugar. Do not try it with milk, it really needs the heavy cream.

Provided by Lauren4372

Categories     Corn

Time 20m

Yield 4 Cups, 6-8 serving(s)

Number Of Ingredients 6

4 tablespoons butter
1 (16 ounce) bag frozen corn, defrosted
3 tablespoons white sugar
1/4 cup heavy cream
1/4 teaspoon sea salt
1/2 teaspoon black pepper

Steps:

  • In a large skillet over medium-high heat, melt the butter.
  • When butter is foamy add the corn stirring to coat with the butter.
  • Cook stirring frequently for 1 minute.
  • Add sugar or honey and cook for 2 minutes more.
  • Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan.
  • Add salt and pepper.
  • Cook corn until most all of the cream has absorbed about 5 minutes more.
  • Remove add serve hot.

Nutrition Facts : Calories 193.6, Fat 11.9, SaturatedFat 7.2, Cholesterol 33.9, Sodium 170.6, Carbohydrate 22.5, Fiber 1.9, Sugar 6.3, Protein 2.6

CARAMELIZED RED BELL PEPPERS AND ONIONS



Caramelized Red Bell Peppers and Onions image

This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!

Provided by CROW

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 4

Number Of Ingredients 8

2 red bell pepper, cut into strips
2 red onions, cut into strips
1 tablespoon olive oil
1 teaspoon butter
¼ cup red wine
1 pinch salt
1 pinch ground black pepper
1 pinch dried basil

Steps:

  • In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
  • If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g

QUICK MEXICAN CORN RISOTTO



Quick Mexican Corn Risotto image

Here's a good alternative to Spanish rice. Recipe from the Too Busy to Cook section of Bon Appetit. ZWT Mid-West region (corn).

Provided by lazyme

Categories     White Rice

Time 32m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon unsalted butter
2 garlic cloves, pressed
1/4 teaspoon ground cumin
1 cup medium-grain white rice
29 ounces chicken broth
10 ounces frozen corn
1/4 cup whipping cream
1 cup monterey jack pepper cheese
fresh cilantro, chopped

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
  • Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.

Nutrition Facts : Calories 458.2, Fat 19.1, SaturatedFat 11.2, Cholesterol 53.1, Sodium 837.2, Carbohydrate 55.5, Fiber 2.4, Sugar 0.8, Protein 17.2

RED PEPPER AND CARAMELIZED ONION SAUCE



Red Pepper and Caramelized Onion Sauce image

Make and share this Red Pepper and Caramelized Onion Sauce recipe from Food.com.

Provided by dicentra

Categories     Onions

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

8 ounces cooked pasta
1/4 cup olive oil
1 large onion, sliced thinly
2 red bell peppers, cut into 1/4 inch strips
1 garlic clove, crushed
1/4 cup chopped fresh parsley
salt and pepper

Steps:

  • Heat oil in a large heavy skillet over low heat; stir in onion.
  • Saute onion over low heat until very soft and golden, about 7 minutes.
  • Stir in peppers; turn heat to medium and saute until peppers wilt and edges begin to brown, about 5 minutes.
  • Stir in garlic; saute 1 minute.
  • Add parsley and sprinkle with salt and pepper. Toss with the hot pasta.

Nutrition Facts : Calories 448.9, Fat 28.3, SaturatedFat 3.9, Sodium 9.6, Carbohydrate 47.4, Fiber 9.2, Sugar 8.3, Protein 5.2

LEO - LOX, EGGS AND ONIONS (MY VERSION WITH RED BELL PEPPERS)



Leo - Lox, Eggs and Onions (My Version With Red Bell Peppers) image

This is quite popular in eli's and has become a favorite of ours. When we want a light dinner this is what I serve. We love it with the additional sweetness of the red bell pepper. I prefer using Nova Lox as opposed to Belly Lox which is saltier. Cooking time is approximate, depending on how you prefer your eggs cooked.

Provided by dojemi

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

olive oil
1/2 large onion, chopped
1/2 red bell pepper, cut into bite size pieces
8 eggs, scrambled
6 ounces smoked salmon, cut into bite size pieces (Lox)

Steps:

  • Saute the chopped onion and peppers in the olive oil and saute' until onion are transparent and peppers are al dente.
  • Add the lox pieces and cook an additional 3-5 minutes until the lox is opaque.
  • Add the eggs and toss to scramble.
  • Keep moving eggs around until done to your liking.
  • Note: I have also used egg beaters (6) and 2 eggs with the same delicious results.

Nutrition Facts : Calories 207.9, Fat 11.5, SaturatedFat 3.6, Cholesterol 382.4, Sodium 497.4, Carbohydrate 3.4, Fiber 0.6, Sugar 1.8, Protein 21.2

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