Corn, Red Pepper, Scallions and Capers

This side dish, together with a chicken breast, fish filet, or pork tenderloin is a great calorie wise dinner

2 ears of corn, shucked , or 2 cups of frozen corn
1 tablespoon olive oil
1 tablespoon butter
1/4 cup chopped green onions (scallions)
1/2 cup diced red bell peppers
1 heaping tablespoon capers, drained
1 tablespoon fresh lemon juice
1 teaspoon caper juice (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
YIELD: serves 2
COURSE: Vegetables and Sides
  1. Fire up your grill pan or outside barbeque and grill the corn, turning often, until it is slightly charred.
    Cut kernels off the cobs, cutting close to the cobs; or thaw your frozen corn and saute it for 2 minutes.
  2. Add the red peppers, green onions, capers, salt, and pepper to the saute pan. Saute 3 minutes or until crisp-tender.