This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
The sweetness of corn just makes it perfect for balancing with spicy flavors. The Anaheim peppers offer a slight spiciness that works perfectly.
If you like spicier food, add a half teaspoon of red pepper flakes.
"The President cannot make clouds to rain and cannot make the corn to grow, he cannot make business good; although when these things occur, political parties do claim some credit for the good things that have happened in this way."
-William Howard Taft
There are a number of varieties of corn, some used for feed and others for milling. Popcorn is a variety unto itself. For the purposes of cooking corn, or corn on the cob, most recipes use only sweet corn. Interestingly, Native Americans didn't eat much of this corn, finding it to be too sweet and the texture too creamy.
There is an almost endless variety of sweet corn and all are slight variations based on how sweet the corn is. There are both yellow and white as well as combination varieties. Corn »
Servings = 2 | Serving size =about 1 cup corn
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe keeps well for about 48 hours in the refrigerator. Reheat gently or serve cold.
|1 tsp||olive oil|
|1 medium||Anaheim pepper (seeded and diced)|
|1/2 large||green bell pepper (seeded and diced)|
|2||ears corn (kernels cut from cob)|
|fresh ground black pepper (to taste)|
|1/2 ounce||goat cheese or reduced-fat cream cheese|
Place the olive oil in a large skillet over medium heat. Add the diced peppers and cook for about 5 minutes, tossing frequently.
Add the corn, salt and pepper and cook, tossing frequently for about 10 minutes.
Add the goat cheese and cook, stirring frequently, until the cheese is melted. Serve.
Serving size = about 1 cup corn
Servings = 2
Amount Per Serving
|Calories 201||Calories from Fat 57|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat 1g||8%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 34g||10%|
|Dietary Fiber 6g||22%|
|Vitamin A 16%||Vitamin C 169%|
|Calcium 2%||Iron 9%|
|Vitamin K 9 mcg||Potassium 625 mg|
|Magnesium 70 mg|