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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”..

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


  • 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



  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.