Friday, June 21, 2013

Red Pepper and Sweet Corn Summertime Treat

 Total Time: 40 minutes
Servings: 4
Calories Per Serving: 115 kcals
Fat Per Serving: 4 g
Sodium Per Serving: 65 mg

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

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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