Cowboy Corn

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Vince Blancato, ACF Tampa Bay Culinary Association

From the Chef

“Using olive oil instead of margarine can decrease the salt content.

“This recipe meets the criteria of a side dish; however, adding rice or potatoes can make the dish suitable as an entrée.”

Ingredients

4 ears of corn
1 cup diced green bell pepper
1 cup diced red bell pepper
1/3 onion, chopped
1 tablespoon margarine
¼ teaspoon ground black pepper

Modified Recipe:
3¼ cup fresh corn kernels (4 ears)
1 cup diced green bell pepper
1 cup diced red bell pepper
½ cup chopped onion
1 tablespoon olive oil
¼ teaspoon pepper

Instructions

1. Wash corn and cut off kernels from the cob.

2. Sauté red and green peppers and onions in margarine or oil until soft. Add corn and pepper. Continue to cook for about 10 minutes over low heat until corn is tender.

Yield

6 ½-cup servings

Tags

Chef & Child, Side

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals