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
  • 1/4 cup diced anaheim peppers (optional)
  • 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 4 as a side dish
COURSE: Vegetables and Sides
Prep Time: 3 min
Cooking Time: 12 min
Total Time: 15 min
  1. Fire up a saute pan or outside barbeque and grill the corn, turning often, until it is slightly charred.
  2. Cut kernels off the cobs, cutting close to the cobs; or thaw your frozen corn and saute it for 2 minutes.
  3. Add the red peppers, anaheim peppers, green onions, capers, salt, and pepper to the saute pan. Saute 3 minutes or until crisp-tender.
  4. Serve as soon as possible to maintain the vegetable's temperature.