Best Sweet Corn N Peppers Recipes
SWEETCORN AND RED PEPPER SALAD
From a book called The Goodness of Peppers. It suggests serving this colourful, crunchy salad in late summer when peppers, tomatoes and corn are all at their sweetest and most succulent.
Provided by CulinaryQueen
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove all the husks and fibres from the cobs and slice the kernels off the cobs.
- Put the kernels in a pan with some water and bring to the boil. Cook for about 8 minutes or until tender. Drain well and reserve.
- Remove the caps, pith and seeds from the peppers and finely chop the flesh.
- Combine the corn, peppers, celery, garlic, tomatoes, rocket and parsley in a large bowl and mix thoroughly.
- In a small bowl, whisk the olive oil, vinegar, salt and pepper together. Pour over salad.
- Sprinkle Parmesan shavings over salad and serve.
Nutrition Facts : Calories 206.5, Fat 11.9, SaturatedFat 1.9, Cholesterol 1.1, Sodium 59.1, Carbohydrate 24.6, Fiber 5.4, Sugar 8.8, Protein 5.2
SWEET CORN CHOWDER WITH SHRIMP AND RED PEPPERS
This recipe is quick and easy. My boys like it because the shrimp makes them think they are eating "high-style" (their words). I like it because it can be on the table in less than 30 minutes.
Provided by mary winecoff
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil for 1 minutes in a large saucepan over moderate heat.
- Add the onion and saute, stirring until limp, about 5 minutes.
- Add the potato, bay leaf, marjoram, nutmeg and stock and bring to a boil.
- Lower the heat to moderate, cover and cook at a gentle boil until the potato is just tender, about 10 minutes.
- Add the cream style corn, corn kernels, milk and black pepper.
- Heat to moderate, add the red peppers and shrimp and boil gently, uncovered, until the shrimp are just cooked through, about 3 minutes.
- Remove the bay leaf.
Nutrition Facts : Calories 486, Fat 11.2, SaturatedFat 3.7, Cholesterol 187.8, Sodium 1587.1, Carbohydrate 66.2, Fiber 6.2, Sugar 6.5, Protein 35.7
SWEETCORN AND RED PEPPER SALSA/GARNISH
Excellent in tacos or with chicken or grilled fish and always amazing with salads or tortilla chips! Can be served either cold or hot.
Provided by Shannon Cooks
Categories Sauces
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix corn, red bell pepper and onion.
- In a small bowl, mix garlic, olive oil, lemon juice, vinegar, and cilantro. Pour into the corn mixture and toss to coat.
- Cover and marinate in the refrigerator 2 hours.
Nutrition Facts : Calories 77.7, Fat 2.2, SaturatedFat 0.3, Sodium 2.9, Carbohydrate 15, Fiber 1.9, Sugar 1.4, Protein 2.1
SOUTHWESTERN CORN AND PEPPERS
Make and share this Southwestern Corn and Peppers recipe from Food.com.
Provided by Beth A.
Categories Corn
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 150.9, Fat 3.9, SaturatedFat 2, Cholesterol 7.6, Sodium 317.7, Carbohydrate 29.7, Fiber 3.4, Sugar 2.1, Protein 4.2
SWEET CORN, RED PEPPER, AND CHEESE SALAD
A great way to use that fresh corn from the garden! This recipe also works with frozen corn; cook it briefly, then chill.
Provided by Sharon123
Categories Southwestern U.S.
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- To make Sherry Vinaigrette:.
- In a medium mixing bowl combine sherry wine vinegar, mustard, and salt; whisk until smooth.
- Gradually add the olive oil, whisking constantly until dressing thickens slightly.
- Season generously with pepper.
- Prepare the vinaigrette up to 3 days before serving; store in refrigerator.
- Makes about 3/4 cup.
- Salad:.
- Remove husks from ears of corn.
- Scrub ears with a stiff brush to remove silks; rinse.
- Cut kernels from cobs, scrape cobs with knife to release juices.
- In a large bowl combine corn and juices, sweet pepper, and cheese.
- Add Sherry Vinaigrette, stir to coat.
- Stir in parsley and salt and pepper to taste.
- Serve immediately.
- Makes 12 servings.
- Enjoy!
Nutrition Facts : Calories 160.1, Fat 12.7, SaturatedFat 1.8, Sodium 106.7, Carbohydrate 11.9, Fiber 1.8, Sugar 2.3, Protein 2
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