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Fresh Corn And Red Bell Pepper Salad

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  Red bell peppers 2 Medium
  Olive oil 2 Tablespoon (Divided, 1 Tablespoon Plus 1 Tablespoon)
  Leeks 3 Medium, cleaned, cut in half lengthwise and sliced 1/2 inch thick to make about 1 cup
  Corn kernels 4 Cup (64 tbs) (Uncooked And Cut Off The Cob rom 5 ears)
  Garlic 2 Clove (10 gm), minced
  Fresh thyme leaves/1/2 teaspoon dried thyme 2 Teaspoon
  Dry sherry 5 Teaspoon
  Raspberry vinegar 3 Tablespoon
  Ground black pepper To Taste
  Salt To Taste

Halve, core, and seed peppers.
Cut in half crosswise and then into 1/4-inch strips.
In a large skillet, heat 1 tablespoon olive oil over moderate heat.
Add leeks and red peppers and saute for 1 minute.
Reduce heat to low, cover the pan with a sheet of wax paper and the lid, and cook until vegetables are soft but not brown, stirring occasionally, about 10 minutes.
Remove to a medium bowl.
Increase heat to medium-high, add remaining tablespoon oil to skillet and heat until hot.
Saute corn and garlic, stirring often, until corn is barely tender, about 6 minutes.
Add to peppers and stir in thyme, sherry, vinegar, and salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Side Dish

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