Sauteed Corn and Pepper Salad

 

Sautéed Corn and Pepper Salad
From the kitchen of Chef Tse
 
Serves 6
 
1 tablespoon extra virgin olive oil
1/2 white onion, peeled and diced
1 clove garlic, peeled and chopped
1 red pepper, seeded and diced
1 medium fennel bulb, diced
4 cups fresh corn from about 4 ears
2 tablespoons Italian parsley, chopped
1 tablespoon thyme, chopped
Juice from 1 lime
Salt and pepper
 
In a large pot, heat olive oil over medium heat. Add onion and garlic; sweat 2 minutes until onion starts to turn translucent. Add pepper and fennel; sweat another 2 minutes. Add corn, parsley, thyme and lemon juice and sauté another five minutes. Taste and season with salt and pepper. Serve hot.

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