Total Time: 40 minutes
Servings: 4
Calories Per Serving: 115
kcals
Fat Per Serving: 4 g
Sodium Per Serving: 65 mg
Ingredients:
Salt and Pepper, to taste
2-3 ears of corn, husked and halved
3-4 red peppers
Extra-virgin olive oil, drizzled
1-2 tablespoons torn fresh basil
Directions:
1. Bring pot of water to
boil, season with salt. Cook corn until
tender
2. Add sliced red peppers
to water, simmer, partially covered, until tender
3. Cut kernels from
corncobs and place in a large bowl. Add
red peppers and drizzle with oil. Season with salt and pepper and stir in torn
basil.
*Serve this as a meatless
entree or as a great side dish
*Optional: Add in cooked
chopped tomatoes and green peppers for a colorful plate
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