Corn and Peppers
Editor's Note: Make full use of fresh vegetables this summer when you make this recipe for Corn and Peppers. The quick-and-easy recipe (it only has six ingredients!) can be ready to eat within minutes and is perfect for busy weeknight dinners and any outdoor picnic or cookout on your calendar. The Corn and Peppers can be served with any of your favorite main courses, including burgers, lasagna, and roast chicken. With a little bit of prep work and some adult supervision, this recipe can be prepared by an older child. You'll love the vibrant colors on display in this easy side dish recipe!
Colorful and popular with children, this is a good side dish for everyday meals. If you are in a hurry, this recipe also works well with 3 cups frozen corn or canned corn.
Preparation Time15 min
Cooking Time8 min
Make Ahead RecipeYes
One Pot MealYes
Recipe CourseSide Dish, Vegetable
Taste and TextureSavory
Type of DishVegetable
- 4 ears of corn
- 2 tbsp butter
- 2 scallions, green and white parts, sliced
- ½ small green bell pepper, seeded and diced
- ½ small red bell pepper, seeded and diced
- Salt and freshly ground black pepper
Remove the husks and silks from the corn. Using a sharp knife, cut the corn kernels from the cobs. Break up any kernels that are stuck together.
Melt the butter in a large saucepan over medium heat. Add the corn, scallions, green and red peppers, and ¼ cup water.
Bring the mixture to a boil and cook about 5 minutes, or until the corn is tender. Season with salt and pepper and serve.
2008 Dorling Kindersley