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
Ingredients:
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
Method:
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.
