SEARED SHISHITO PEPPERS WITH CORN AND JAPANESE CURRY
Japanese curry paste both flavors and thickens a simply made, buttery sauce for corn kernels and shishito peppers in this colorful vegetable sauté from the Houston chef Chris Shepherd. It's an intense, rich side dish for roast chicken, pork or a full-flavored fish like salmon or mackerel. If it's not corn season, substitute frozen corn and shave a minute or two off the cooking time. In either case this dish comes together in a flash.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat a large sauté pan over high heat and add oil; let heat for 30 seconds. Add shishitos and let blister, tossing them in the pan, about 2 to 3 minutes. Add corn and cook, stirring, until lightly browned and tender, 2 to 3 minutes longer.
- Lower heat to medium and add curry paste, white wine and butter. Cook until sauce begins to coat vegetables, 2 to 3 minutes. Season with salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 342 milligrams, Sugar 4 grams, TransFat 0 grams
SOUTHWESTERN CORN AND PEPPERS
Make and share this Southwestern Corn and Peppers recipe from Food.com.
Provided by Beth A.
Categories Corn
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
- Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
- Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.
Nutrition Facts : Calories 150.9, Fat 3.9, SaturatedFat 2, Cholesterol 7.6, Sodium 317.7, Carbohydrate 29.7, Fiber 3.4, Sugar 2.1, Protein 4.2
PAPPARDELLE WITH CORN
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.
- Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.
- Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.
Nutrition Facts : Calories 635, Fat 22 grams, SaturatedFat 12 grams, Cholesterol 61 milligrams, Sodium 256 milligrams, Carbohydrate 86 grams, Fiber 8 grams, Protein 21 grams
SUPER SUMMER SALSA
This is a different, sweet salsa that is perfect for summer and receives rave reviews! It stars sweet white corn and black beans, with red onion, red pepper, sugar, and the crisp tang of rice wine vinegar. Serve with chips.
Provided by Carizona
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, stir together corn, beans, onion, red pepper, and sugar. Stir in rice wine vinegar, and season with salt.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 46.5 g, Fat 1.1 g, Fiber 6.7 g, Protein 6.7 g, SaturatedFat 0.2 g, Sodium 542.1 mg, Sugar 19.9 g
SWEET CORN WITH PEPPERS
Steps:
- Core and vein the peppers. Cut the flesh into very thin strips about 1 1/2 inches in length. There should be about 2 cups.
- Set aside. Scrape the kernels from the corn. There should be about one cup.
- Set aside.
- Heat the oil and butter in a skillet and add the scallions, peppers and corn. Sprinkle with cumin, salt, pepper and garlic. Cook, shaking the skillet and stirring, about 1 1/2 minutes.
- Spoon the mixture into a warm serving dish.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 343 milligrams, Sugar 6 grams, TransFat 0 grams
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