Corn Off the Cob with Red Bell Peppers and Asparagus

 

Here at The Organic Kitchen we take a favorite summer vegetable and make it even better. This Is The Organic Kitchen “Corn Off The Cob With Asparagus”..

corn off the cob with asparagus

Looks delicious right?

corn off the cob with asparagus

Corn is a heavily sprayed crop so organic is the only way to go. And if you can find non GMO corn, buy it. It’s getting harder and harder though…sigh.

I use my knife to shave the corn right off the cob and into a bowl. The bowl keeps the corn from spilling all over the counter.

corn off the cob with asparagus

We liven and health up our corn by adding asparagus, red onion, chives and red bell peppers…

corn off the cob with asparagus

I use non toxic, non stick ceramic pots and pans for a lot of my cooking. The white surface you see is ceramic. NOTHING sticks to it:) and it is chemical free and lighter than cast iron. The only downside to ceramic cookware is that it doesn’t brown well so I use cast iron for that:)

corn off the cob with asparagus

The Recipe: Corn Off The Cob With Asparagus

Corn Off the Cob with Red Bell Peppers and Asparagus
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Here at The Organic Kitchen we take a favorite summer vegetable and make it even better. This Is The Organic Kitchen “Corn Off The Cob With Asparagus”..

Course: Side Dish
Cuisine: American
Keyword: easy side dish recipe, light recipe, summer recipe
Servings: 6 servings
Author: Linda Spiker
Ingredients
  • 4 tablespoons butter
  • 1/2 cup diced red onion
  • 1 small red bell pepper diced
  • Kernels cut from 5 ears yellow or white corn 4 cups
  • One bunch asparagus cut into 2" pieces
  • Sea salt to taste
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons minced fresh chives
Instructions
Directions:
  1. Heat 2 T butter over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
  2. Add corn, asparagus, salt, and pepper and 2 T butter, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste with salt and pepper, gently stir in chives.

 

 

corn off the cob with asparagus

Beautiful and healthy! Please take a look at my cookbooks here. And subscribe if you feel like it…and you know you do!

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Post tags: vegetarian, side dish, summer

 

6 thoughts on “Corn Off the Cob with Red Bell Peppers and Asparagus

    • Hi a guy. Thanks for your comment. It sounds like you haven’t been keeping up the news about fat! Fat has always been healthy, yes that’s right, humans can not live without it for very long and fat feeds every cell in your body and brain. The media may have told people otherwise for decades but they were just doing what the media does, repeating what the food manufacturers, specially the artificial fat manufacturers wanted them to repeat. You know, those people that make nutrition-less fake fats like margarine, vegetable oils and worst of all hydrogenated oils like crisco that are now called ‘trans-fats’ and have been solidly proven to increase inflammation in the body and brain. Butter on the other hand is a healthy medium chain fatty acid and contains more than just saturated fat. People are often surprised to learn that about a third of the fat in butter is actually monounsaturated—the same sort of heart-healthy fat that’s in olive oil and avocado. Butter also contains a variety of nutrients. It’s a good source of vitamin A—which about 40% of Americans do not get enough of. It also contains modest amounts of vitamins D and E which can also be found in another healthy fat, olive oil! But butter also features a few nutrients that are not particularly widespread in the food supply, including CLA, MCTs, vitamin K2, choline, and butyrate. Choline is an essential nutrient that has many important functions in the body, including synthesizing neurotransmitters and protecting neurons. The average intake for this nutrient is only about half of what’s considered to be adequate.

      And, finally, butyrate is a short-chain fatty acid that has anti-inflammatory and anti-cancer effects, especially in the gut. Butyrate is produced on site in the gut by your intestinal bacteria. So, one way to get more butyrate in your gut is to eat more fiber, which promotes the health of those bacteria. Another way is to eat foods that contain butyrate, including butter. I hope this wasn’t too long winded but I love sharing the health benefits of fat because many people just don’t know!

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