Kathryn Washburn Breighner
Fall is here and the last of fresh sweet corn is at the farmers markets. I love sweet corn in any fashion but this recipe is especially good with corn that is not so fresh or with frozen corn. My garden is overflowing with onions and multi colored peppers which went into this dish. I added a hot pepper to this for some heat.
In a saute pan, add and heat:
3 T olive oil
Add to the hot oil:
1 clove garlic, minced
1 large sweet pepper, chopped--add a hot pepper if you like heat
Stir for 2 minutes until the ingredients are evenly coated with oil and beginning to soften. To the mixture, add:
3 c fresh corn cut from the cob or frozen (not thawed) corn
3/4 chicken or vegetable stock
1 T chopped cilantro
1 t smoked paprika
salt and pepper to taste
Cook the mixture over medium heat for 5-7 minutes.