Best 4 Sweet Corn N Peppers Recipes

Indulge in a delightful culinary journey with our diverse collection of sweet corn and pepper recipes, a vibrant symphony of flavors that will tantalize your taste buds. From the classic pairing of sweet corn and bell peppers in a stir-fry to the unexpected fusion of corn and poblano peppers in a creamy soup, our recipes offer a delectable array of dishes that showcase the versatility of these garden-fresh ingredients.

Embark on a culinary adventure with our featured recipe, a vibrant stir-fry that bursts with the sweetness of corn and the colorful crunch of bell peppers, tossed in a savory sauce. If you're craving a hearty and comforting meal, our creamy corn and poblano pepper soup is the perfect choice, with its rich and smoky flavors. For a refreshing and tangy treat, try our sweet corn and pepper salad, a medley of crisp vegetables tossed in a zesty dressing.

Explore the diverse culinary possibilities of sweet corn and peppers with our curated collection of recipes. Whether you're seeking a quick and easy side dish or a showstopping main course, our recipes provide an array of options that cater to every taste and occasion. Join us on this culinary journey as we celebrate the vibrant flavors of sweet corn and peppers.

Here are our top 4 tried and tested recipes!

SWEET 'N' SPICY ROASTED CORN

Sweet 'n' Spicy Roasted Corn image

In Bryan, Texas, Erin Littlefield saves herself the trouble of husking those ears of sweet corn she brings to family picnics and get-togethers with this scrumptious grilling technique. "My husband came up with the sweet and spicy glaze," she confides. "It tastes really good, looks beautiful with the flecks of red pepper and requires much less butter than folks generally use."

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

6 large ears sweet corn in husks
2 tablespoons butter
4 garlic cloves, minced
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon chili powder

Steps:

Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove string before serving., Meanwhile, in a small saucepan, melt butter. Add the garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn.

Nutrition Facts : Calories 163 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 62mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

SWEET PEPPER AND CORN RELISH

Sweet Pepper and Corn Relish image

This relish comes together in a snap. Add fresh flavor and eye appeal to grilled meats, fish, and sausages. We particularly like it on salmon, and it's also tasty with tortilla chips or as a topping on hot dogs and fish tacos. So very versatile.

Provided by lutzflcat

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
¾ cup fresh corn kernels
½ red bell pepper, diced
½ cup diced red onion
2 cloves garlic, minced
2 tablespoons fresh lime juice
1 teaspoon brown sugar
1 teaspoon lime zest
⅛ teaspoon cayenne pepper
1 green onion, minced
2 tablespoons chopped fresh parsley

Steps:

Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 11.1 g, Fat 2.8 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 8.2 mg, Sugar 3.8 g

CORN 'N' RED PEPPER MEDLEY

Corn 'n' Red Pepper Medley image

This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 cups fresh corn
1 tablespoon olive oil
2 large sweet red peppers, chopped
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup minced fresh parsley
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SWEET CORN WITH PEPPERS

Sweet Corn With Peppers image

Provided by Pierre Franey

Categories side dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 sweet red peppers, about 3/4 pound
1 or 2 ears fresh corn (or 1 cup frozen corn kernels)
1 tablespoon olive oil
1 tablespoon butter
2/3 cup finely chopped scallions
1/8 teaspoon ground cumin
Salt to taste, if desired
Freshly ground pepper to taste
1/4 teaspoon finely minced garlic

Steps:

Core and vein the peppers. Cut the flesh into very thin strips about 1 1/2 inches in length. There should be about 2 cups.
Set aside. Scrape the kernels from the corn. There should be about one cup.
Set aside.
Heat the oil and butter in a skillet and add the scallions, peppers and corn. Sprinkle with cumin, salt, pepper and garlic. Cook, shaking the skillet and stirring, about 1 1/2 minutes.
Spoon the mixture into a warm serving dish.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 343 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

For the best flavor, use fresh corn on the cob. If you don't have fresh corn, you can use frozen or canned corn, but the flavor will not be as good.
If you are using fresh corn, remove the kernels from the cob by cutting them off with a sharp knife. You can also use a corn cob stripper to remove the kernels.
Bell peppers come in a variety of colors, including green, red, yellow, and orange. You can use any color of bell pepper for this recipe, but red, yellow, and orange bell peppers are the sweetest.
If you don't have a grill, you can cook the corn and bell peppers in a skillet over medium heat. Just be sure to add a little bit of oil to the skillet to prevent the vegetables from sticking.
You can add other vegetables to this recipe, such as zucchini, tomatoes, or onions.
Serve the corn and bell peppers immediately, or store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This grilled corn and bell peppers recipe is a simple and delicious way to enjoy fresh summer vegetables. The corn is sweet and juicy, the bell peppers are tender and flavorful, and the combination of the two is simply irresistible. This recipe is perfect for a cookout or a weeknight dinner, and it's sure to be a hit with everyone who tries it.