An occasional journal of recipes, restaurant and market reviews, and just musing on food here in the high-tech heartland.
Friday, September 21, 2012
Corn and Red Bell Peppers
This came from a suggestion my friend Tanny made the other day. I sautéed some minced shallot in olive oil, added a chopped red bell pepper, and when that was soft, added the kernels sliced from four ears of corn. This was cooked at a fairly high temperature for a few minutes- just until the corn was cooked. Add some salt and pepper, and you have a good side dish.