Simple Roasted Corn with Sweet Peppers
This colorful side dish brings out the natural sweetness of fresh corn with a pop of flavor from sautéed peppers.
recipesbynani.comThere is nothing quite like the smell of corn roasting in the kitchen during the summer months. It is one of my favorite ways to use up fresh produce because it feels special enough for a dinner party but easy enough for a busy weeknight meal.
My biggest tip for this recipe is to let the corn sit in the pan for a minute or two without stirring. This gives the kernels a beautiful golden brown color and adds a wonderful toasted flavor that makes the whole dish pop.
🧺 Ingredients
- 4 ears of fresh corn, kernels removed from the cob
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
👩🍳Instructions
- 1
Heat the olive oil and butter in a large skillet over medium high heat until the butter is melted and bubbling.
- 2
Add the corn kernels to the pan in an even layer.
- 3
Let the corn cook undisturbed for about 3 minutes so it develops a nice golden color.
- 4
Add the diced red and green bell peppers to the skillet.
- 5
Stir everything together and continue cooking for 5 to 7 minutes until the peppers are tender and the corn is roasted to your liking.
- 6
Season the mixture with salt, black pepper, and smoked paprika.
- 7
Toss well to combine and serve warm.
💡 Tips
This corn tastes wonderful served alongside grilled chicken or steak. If you have leftovers, store them in an airtight container in the fridge for up to three days and reheat them quickly in a skillet.
Made this recipe? Let us know how it went.
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