Pepper Corn Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the corn and cook until just tender, about 3 minutes. Remove the corn from the water and set aside to cool, 15 to 30 minutes.
• Add the cream top of the coconut milk to a small saucepan. Bring to a low boil then reduce to a simmer. Cook over medium heat, stirring frequently, until reduced by half, about 10 minutes.
• Meanwhile, grate the coconut with a box grater. When the corn is cool enough to handle, remove the kernels and add to a large bowl. Sprinkle with sugar and half of the reduced coconut cream. Add the grated coconut. Stir to combine. Serve in a banana leaf boat.

Steps:

• Grill the corn: Remove the husks and brush the corn with vegetable oil; season with salt and pepper. Grill over medium-high heat, turning, until lightly charred, 8 to 10 minutes.
• Make the topping: Finely chop 6 slices crisp cooked bacon. Toss 4 grilled ears of corn with 4 tablespoons softened butter to coat. Season generously with coarsely ground pepper and a pinch of salt. Press the bacon all over the corn.

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.

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.

Steps:

• Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
• Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.

Steps:

• In a large skillet, heat the oil and cook the corn for about 2 minutes.
• Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
• Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.

Steps:

• In a small bowl, combine the parsley, garlic pepper, paprika and salt; set aside. Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 3 minutes or until tender. Drain., Brush corn with butter; sprinkle with seasoning mixture.

Steps:

• In a small bowl, combine peppers and onion. Combine the salt, pepper, cayenne and paprika; sprinkle half over the vegetables and set aside. Sprinkle remaining seasoning mixture over corn., Place the corn on a vegetable grilling rack coated with cooking spray or in a perforated disposable aluminum pan. , Grill, covered, over medium heat for 10 minutes. Add reserved vegetables. Grill, covered, 5-10 minutes longer or until vegetables are tender, stirring occasionally and rotating corn.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt cream cheese and butter in a saucepan. When ingredients are melted, stir in evaporated milk, corn, and green chilies. Pour mixture into an 8x8 inch pan.
• Bake in a 350 degrees F (175 degrees C) oven for 20 minutes; until brown and bubbly.