See Also: Cooking Club · Vegetable Dishes
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
1/4 cup unsalted butter
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1/4 cup freshly chopped parsley
2 teaspoons chopped fresh chives
1/2 teaspoon dried tarragon, or 1 teaspoon fresh
1/4 teaspon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup white wine or brandy
2 tablespoons peanut butter
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.
