Spicy Corn
Servings
2Serving size
about 1 cup corn
COOKING TIME
30 Minutes
This recipe can be multiplied or divided by 2 and keeps well for about 48 hours in the refrigerator. Reheat gently or serve cold.
Ingredients
| 1 tsp. Olive oil |
| 1/4 cup Peppers, chili, green, canned (Anaheim pepper, seeded and diced) |
| 1/2 large Green bell peppers (seeded and diced) |
| 2 large ear Corn, sweet, white, raw (kernels cut from cob) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 ounce Semisoft goat cheese (or reduced fat cream cheese) |
Instructions
Place the olive oil in a large skillet over medium heat. Add the diced peppers and cook for about 5 minutes, tossing frequently.
Add the corn, salt and pepper and cook, tossing frequently for about 10 minutes.
Add the goat cheese and cook, stirring frequently, until the cheese is melted. Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
The sweetness of corn just makes it perfect for balancing with spicy flavors. The Anaheim peppers offer a slight spiciness that works perfectly. If you like spicier food, add a half teaspoon of red pepper flakes.