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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fresh Corn with Bell Peppers and Pink Peppercorns Recipe

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This recipe for Fresh Corn with Bell Peppers and Pink Peppercorns is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 T EVOO, or a mixture of EVOO

4 ears of fresh corn off the cob, cleaned of silk

1/2 ea green and red bell peppers, diced

1 1/2T Pink peppercorns

Sugar to taste or 1 to 2 pkg. Splenda

Salt and pepper
1 T Thyme

Directions:
Directions:
Place corn and bell peppers in a skillet with 2 T EVOO. Cook 2 minutes, moderate heat.
Add Splenda
Add Salt and pepper
Add thyme
Stirring occasionally
Cook until corn and peppers are done..

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
If there is time, grill corn on the cob, then remove the kernels. Give a terrific flavor.

 

 

 

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