Summer and corn. What a combo! Let’s just say my love of corn knows no bounds. I love grilled Mexican Street Corn, Italian style Corn and Zucchini Grilled Pizza, and this Corn and farro Salad! But when I am looking for a simple corn and veggie side dish, my go to is this Corn Off the Cob with Red Bell Peppers and Asparagus.
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Corn Off the Cob with Red Bell Peppers and Asparagus:
This simple side dish is great served with just about any BBQ main course. the corn is crispy, the onions caramelized, and the asparagus snappy!
The Easiest Way to Get the Corn Off the Cob:
I place one end of the corn into a bowl then use my knife to shave the corn right off the cob. The bowl keeps the corn from spilling all over the counter. Then simply sauté with onions, bell peppers and asparagus. That’s it!
The Recipe: Corn Off The Cob With Asparagus
A simple summer corn side dish!
- 4 tablespoons butter
- 1/2 cup diced red onion
- 1 small red bell pepper, diced
- 4 cups corn Kernels, shaved from 5 -6 ears of yellow or white corn
- One bunch asparagus, ends trimmed and cut into 2" pieces
- Sea salt, to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced fresh chives
Heat 2 Tablespoons butter in a large sauté pan over medium heat. Add the onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
Add corn, asparagus, salt, and pepper and 2 Tablespoons 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.
MAY I PLEASE ASK A FAVOR?
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Post tags: vegetarian, side dish, summer