Sunday, August 5, 2012

Curried Corn & Peppers

It's high summer, which means... You said it: CORN! It's too good not to buy, but once home it can feel overwhelming, having to whip up continuous batches of corn cakes and breads...

Here's a tasty option I discovered this weekend that's even easier (for me) than loading up a giant pot of boiling water:

Curried Corn and Peppers
from Moosewood Restaurant Cooks at Home from the The Moosewood Collective

  • 1 cup chopped scallions
  • 1 red or green bell pepper, diced
  • 1 Tbl butter
  • 1 tsp curry powder
  • 2 1/2 cups fresh or frozen cut corn
  • 2 tomatoes
  • salt and ground black pepper to taste
Saute the scallions and bell pepper in the butter on medium heat for about 2 minutes. Stir in the curry powder and the corn. Chop the tomatoes and add them to the skillet. Continue to cook for about 5 minutes, stirring frequently, until the vegetables are thoroughly heated. Add salt and pepper to taste.

The cookbook suggests this is a dish that can "play many roles," and they suggest it as a filling for an omelet or burrito (both sound good to me) or as a side accompanying flavored rice dishes or a stuffing for pita bread.