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

INGREDIENTS:
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
CUISINE: French
DIRECTIONS:
  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.