Monday, May 30, 2011

Tri Colour Corn Salad

Here is the perfect side dish to surprise your friends at your next barbeque (Happy Memorial Day by the way!).  It's also great with grilled fish and could even be spooned on top of some chicken breast.  Use the freshest corn available and toast your success with this new side that will become a summer staple!


3 ears of corn (husked and corn cut off of the cob while raw)
Two roasted red peppers (from a jar)
One medium Anaheim chili
1 1/2 tablespoon sugar
Green onions
juice of a lime

1.  Heat a saute pan with two tablespoons of olive oil over medium high heat.  When oil is hot, add corn and stir to coat with oil.
2.  Chop roasted red peppers and anaheim chili pepper (remove the seeds from the anaheim pepper)
3.  Add to the corn mixture
4.  Add sugar and stir into the veggies (you could easily omit this step if you want)
5.  Let veggies cook until they start to carmlize and brown (about 7-8 minutes)
6.  Add green onions, lime juice and salt and pepper to taste.
7.  Let cook for another two minutes and remove from heat and serve!

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