Red Pepper Corn Recipes

Steps:

• Heat greased grill to medium heat.
• Grill corn and peppers 7 to 8 min. or until vegetables are tender and charred on all sides, turning occasionally.
• Place peppers in bowl; cover with plastic wrap. Let stand 20 min.
• Remove and discard skins and seeds from peppers. Finely chop peppers and cut corn from cobs; place in medium bowl. Add remaining ingredients; mix lightly.

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:

• Preheat oven to 400 degrees.
• Generously butter muffin tin -- 12 muffin regular size.
• Whisk together cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl.
• Whisk together eggs, buttermilk and melted butter in a medium bowl.
• Add buttermilk mixture and red peppers to the flour mixture and stir until just combined; do not overmix.
• Place about 1/3 cup mixture into each of 12 muffin cups.
• Bake for 12 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
• Carefully remove muffins from tin to a wire rack to cool.

Steps:

• Preheat the oven to 375 degrees F. Lightly butter a baking dish just large enough to hold the peppers.
• If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside.
• Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in a prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.

Steps:

• For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
• For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
• Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes.

Steps:

• Preheat oven to 400 degrees. Add oil and onion to a hot skillet and stir. Add zucchini and red pepper. Saute until tender. Season with cumin, cayenne and salt. Add thawed frozen corn and mix together. Place 2 tortillas on cookie sheet. Sprinkle with grated cheese and a large spoonful of veggie mixture. Top with a second tortilla, cheese, and mixture. Top with third tortilla. Bake until cheese is melted, about 5 to 8 minutes. Cut into quarters and serve bubbling hot.

Steps:

• Preheat oven to 375 degrees. Place 2 tortillas on baking sheet and top with cheese, corn, scallion, red pepper and cilantro. Top with remaining two tortillas and bake for 10 minutes or until cheese melts. Alternative: Substitute any leftover cooked vegetables for fresh vegetables.

Steps:

• Remove the husks from the corn, saving the large inner ones and discarding the very outer and the small inside husks (you'll need 3 husks for each tamale). In a large bowl, cover the husks with enough hot water to cover and leave to soak.
• With a sharp knife over a large mixing bowl, remove the corn kernels from the cobs saving all the juices. You should have about 1 1/2 cups of corn. Add the red pepper, sour cream, milk, cornmeal, baking powder, salt and cayenne pepper to the bowl and stir to mix.
• Drain the husks thoroughly in a colander and pat dry with paper towels. Place approximately 1/4 cup of the filling onto 1 husk and spread it slightly lengthwise. Bring the top and bottom ends to the center, overlapping slightly. Wrap another husk around it lengthwise, forming a cylindrical shape. Use one more husk to seal and secure the shape by wrapping the opposite way. Using butchers twine, tie securely crosswise and make a knot.
• Place the tamales in a steamer over simmering water and steam for 1 hour. Remove with a slotted spatula. Cut the strings and remove. Cool slightly, then serve with a dollop of sour cream and a drift of paprika.

Steps:

• Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
• In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and Cheddar. In a small bowl whisk together buttermilk, egg, butter, and chilies. Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers (do not overmix).
• Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.

Steps:

• Remove corn kernels from ears and reserve 1/4 cup of the kernels.
• Heat the butter and oil in a large saucepan.
• and leeks and saute over medium, stirring occasionally, until soft, about 5 minutes.
• Add red bell pepper and saute another 5 minutes.
• Add corn and saute 3 minutes.
• Add the chicken stock and bring to a boil.
• Simmer slowly, uncovered for about 30 minutes.
• Pour the mixture into a food processor or blender and process 1 minute on low.
• Put through a fine sieve and return to the saucepan (for a coarser soup, you don't have to strain it).
• Add cream, salt, pepper, and cayenne.
• Reheat on low.
• Boil reserved corn for 2 minutes in a pot of boiling water.
• Drain.
• Pour soup into bowls and garnish with boiled corn.
• Warm the tortillas in a microwave or oven.
• Butter and serve with soup.

Steps:

• Heat ½ tbsp oil in a casserole dish (that has a lid) over a high heat. Fry the corn cobs for 8-10 mins turning frequently, until golden and lightly charred. Stand on a chopping board and run the knife down the cobs to remove the kernels.
• Tip the peppers into the pan with the remaining oil and fry for 10 mins until softened and golden, then stir in the spring onions, paprika and garlic. Fry for another 3-4 mins until fragrant, then stir most of the corn back into the pan, along with the stock. Bring to a simmer, then stir in the bulgur. Turn the heat to low. Cover with the lid and leave for 8-10 mins until the stock has been absorbed and the bulgur is tender.
• Fluff the pilaf up with a fork, then scatter with the remaining corn and the coriander. Serve with a dollop of Greek yogurt dusted with a little paprika, if you like, and the lime wedges for squeezing over.

Steps:

• In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper., Transfer to an 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Steps:

• Heat oven to 400°F.
• Grease bottoms only of 18 muffin cups (2 1/2inches x 1 1/2 inches in size).
• Cook onions and peppers in butter for 2 minutes, stirring occasionally, until softened.
• In a large bowl, using a fork, beat milk, 4 Tablespoons melted butter and eggs until well combined.
• Stir in cornmeal, flour, sugar, baking powder and salt until flour is moistened.
• (Batter will be slightly lumpy).
• Fold in the peppere and onions.
• Divide batter evenly among the muffin cups (batter will be almost level with rims of muffin cups).
• Bake muffins for about 20 minutes or until light golden brown.

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch metal baking pan. Char pepper directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop pepper.
• Whisk cornmeal and next 4 ingredients in bowl to blend. Add buttermilk, butter, and eggs. Stir just to moisten. Mix in bell pepper; transfer to prepared pan. Bake bread until tester inserted into center comes out clean, about 20 minutes. Cool in pan. (Can be made 1 day ahead. Cover and store at room temperature.)

Steps:

• Remove all the husks and fibres from the cobs and slice the kernels off the cobs.
• Put the kernels in a pan with some water and bring to the boil. Cook for about 8 minutes or until tender. Drain well and reserve.
• Remove the caps, pith and seeds from the peppers and finely chop the flesh.
• Combine the corn, peppers, celery, garlic, tomatoes, rocket and parsley in a large bowl and mix thoroughly.
• In a small bowl, whisk the olive oil, vinegar, salt and pepper together. Pour over salad.
• Sprinkle Parmesan shavings over salad and serve.