Go Back
Print

Corn Off the Cob with Red Bell Peppers and Asparagus

A simple summer corn side dish!
Course Side Dish
Cuisine American
Keyword easy side dish recipe, light recipe, summer recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Author Linda Spiker

Ingredients

  • 4 tablespoons butter
  • ½ 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

Instructions

Directions:

  • 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.