Fresh Corn And Peppers With White Wine Food

FRESH CORN AND PEPPERS WITH WHITE WINE

Steps:

• 1. In a skillet cook the onion and all of the choppedpeppers in the butter over low heat, stirring for 3 minutes or until softened.
• 2. While the pepper mixture is cooking, cut the corn kernals off the cobs with a sharp knife. Add the corn to the skillet and cook the misture stirring for about 2 minutes.
• 3. Add the wine and salt and pepper to taste and simmer the misture covered for about 5 minutes.

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.

FRESH CORN SALSA

Steps:

• In a medium serving bowl, combine all of the ingredients. Stir to combine.
• Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
• For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

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.

SOUTHWESTERN PAN SEARED CORN

Steps:

• Heat oil in a large skillet over medium high heat. Add corn before oil smokes and saute 2-3 minutes until lightly browned. Place corn in a mixing bowl and set aside.
• Add peppers and onions to skillet and cook 5 minutes, stirring occasionally. Add cumin and cook another 1-2 minutes.
• Turn heat to low, stir in remaining ingredients. Toss with corn and serve.

SUPER SUMMER SALSA

Steps:

• In a large bowl, stir together corn, beans, onion, red pepper, and sugar. Stir in rice wine vinegar, and season with salt.

SWEET CORN WITH PEPPERS

Steps:

• Core and vein the peppers. Cut the flesh into very thin strips about 1 1/2 inches in length. There should be about 2 cups.
• Set aside. Scrape the kernels from the corn. There should be about one cup.
• Set aside.
• Heat the oil and butter in a skillet and add the scallions, peppers and corn. Sprinkle with cumin, salt, pepper and garlic. Cook, shaking the skillet and stirring, about 1 1/2 minutes.
• Spoon the mixture into a warm serving dish.