Smoky Corn
Servings
2Serving size
about 1 1/2 cupsThis recipe can easily be multiplied and makes very good leftovers.
Ingredients
| 1 medium Red bell peppers |
| 1 medium Green onions (thinly sliced crosswise) |
| 1 Medium stalk Celery, raw (finely diced) |
| 1 tsp.. Smoked paprika |
| 1 tsp. Paprika |
| 1 to taste Black pepper |
| 1/4 tsp. Salt |
| 1 ounce Semisoft goat cheese |
| 1 tsp. Olive oil |
| 2 medium ear Corn, sweet, yellow, raw (cut the kernels from the cob) |
Instructions
Set the oven to 325°F and turn it on.
Roast the red peppers, turning 3-4 times to blacken all sides, for about 45 minutes.
Place the roasted peppers in a paper bag and fold over the top.
Allow the peppers to cool for about 20 minutes or until cool enough to handle.
Peel away and discard the blackened skin, the stem, and the seeds.
Dice the peppers and place them in a large mixing bowl with the green onion, celery, smoked paprika, pepper, salt, and goat cheese.
Set aside.
Place a large skillet in the oven and preheat to 375°F.
When the oven is hot, add the olive oil and swirl to coat the pan.
Add the corn and place the pan in the oven.
Roast for 20 to 25 minutes. Toss occasionally.
Remove the pan from the oven and add the corn to the mixing bowl with the goat cheese, veggies and spices.
Fold together until the cheese melts and the spices are blended.
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Special Diet Information
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Lactose
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Smoked paprika makes almost any dish taste better. That is especially true with this smoky corn side dish. The flavor of the paprika is a great complement to the corn and the roasted red pepper ties this together perfectly.