Wednesday, June 19, 2013

Easy Summer Corn with Peppers and Tomatoes

When the fresh corn starts to come in from the garden, we always try out some new ways to cook it.  Just plain old “on the cob” is great, but we like to experiment.  This recipe uses our fresh corn, peppers, and tomatoes out of the garden for a fresh and beautiful side dish to just about any meal.  Easy to make, too!
Corn with tomatoes & peppers
3 tbl. butter
1 tbl. olive oil
3 strips of bacon, cut into 1/2” slices
¼ cup onions, chopped
1 clove of garlic, minced
3 Banana peppers, coarsely chopped
2 Cubanelle-type peppers, coarsely chopped
1 ½ cups fresh whole kernel corn (buy it on the cob and remove the kernels)
1 tsp. brown sugar
salt & pepper to taste
water as needed
8 whole cherry tomatoes, seeded

  • In a small skillet, melt 2 tbl. of the butter over medium-low heat and add the olive oil
  • Add bacon and cook until most of the fat is rendered, but not browned
  • Add the onion, garlic, and peppers and cook over medium-low until tender
  • Add the corn, brown sugar, salt & pepper
  • Cook, stirring occasionally, for about 10 minutes
  • Add 1 tbl. of water and the tomatoes
  • Cook and stir for about 8 minutes until most of the liquid is gone
  • Add 1 more tbl. of butter and cook for 2 or 3 more minutes
  • Serve hot

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