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Corn and Peppers ala Arizona
From Dorothy McNetet's recipes at www.dorothymcnett.com. A wonderful vegetable side dish to go with tacos, enchiladas, burritos, and more!
2 ears fresh corn on the cob, or 10 oz. package frozen corn kernels
If using fresh ears of corn, scrape the kernels from the cob. Or use the package of corn kernels. Heat the butter in a heavy bottomed saute pan and add the corn kernels and the chopped bell peppers. Cook and stir 3-4 minutes. Add the parsley, chives, tarragon, salt, pepper and wine or brandy and cook another 3-4 minutes. Stir in the peanut butter and serve!
Recipe created 2016-01-25.