Confetti Corn
Servings
4Serving size
about 1 cupThis recipe can easily be multiplied, and keeps well, refrigerated, for 3-4 days. Great served hot or cold.
Ingredients
| 2 tsp. Olive oil |
| 1 large White onions (finely diced) |
| 1 Large Red bell peppers (finely diced) |
| 1 large Green bell peppers (finely diced) |
| 4 large ear Corn, sweet, yellow, raw (kernels shucked from cob)(or 4 cups frozen corn, thawed) |
| 1/2 tsp.. Ground cumin |
| 1/8 tsp. Cayenne pepper |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 ounce Semisoft goat cheese |
Instructions
Add the onion and cook for about 3 minutes. Stir frequently.
Add the red and green bell pepper and cook for another 3 minutes. Stir frequently.
Add the corn, salt, cumin, cayenne, pepper, and goat cheese.
Reduce the heat to low and cook for about 7 minutes. Stir gently while the cheese melts.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is great served hot, straight out of the pan and onto a plate. The combination of corn and the veggies makes for a perfect side dish of both whole grains and vegetables. It is perfect with a simple grilled fish, chicken or tofu.
The best part is that the recipe is also perfect served chilled.
Chilled side dishes like this one are a great accompaniment to your summer dinner or picnic. These sweet and spicy vegetables mix with the sweet corn to make a great side dish you can serve hot or cold. Best of all, you get a serving of vegetables and a serving of whole grains in one tasty side dish.