Corn and Red Peppers


Poor corn …  it has always experienced a bit of an identity crisis.   Is it a vegetable?    Is it a grain?    Botanists actually refer to it as a fruit – just like tomatoes and cucumbers.    If corn had a voice, it would probably prefer to be known as a fruit or a vegetable, rather than a grain, or, heaven forbid,  a starch!     What we know for sure is that it is a very popular, and much-loved side dish.   Corn is comfort food ….end of story.

Corn and Red Peppers is such a quick and easy way to serve corn.  And it is versatile   –  it feels at home at a weeknight dinner;  and it is a welcomed guest at a formal dining table.

Corn and Red Peppers

Prep Time: 5 minutes                           Cooking Time: 15 minutes
Number of Servings: 4-6


1 tablespoon (15 mL) olive oil
1 teaspoon (5 mL) unsalted butter
1/3  of a red onion, thinly sliced, or fine-dice

2 cups (500 mL) frozen or fresh corn kernels
1 large red pepper, fine-dice
½ teaspoon Kosher salt
Freshly ground black pepper
1 teaspoon (5 mL) unsalted butter

2 teaspoons (10 mL) chopped fresh flat-leaf parsley
1 tablespoon (15 mL) chopped fresh dill


1.  Preheat a medium-size sauté pan over medium heat. Add oil and butter and heat until bubbly.
2.  Saute red onion for 5 minutes, or until translucent and fragrant.
3.  Add the corn to the sauté pan and stir as it cooks for 5-7 minutes – or until it is thawed and heated through.
4.  Reduce heat slightly, and stir in the chopped red pepper.       Saute for 2 minutes.
5.  Season with salt, pepper, and extra butter, if desired.
6.  Stir in fresh parsley and dill just before serving.





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