This recipe is NOT 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 NOT 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.
"When I was a child, adults would tell me not to make things up, warning me of what would happen if I did. As far as I can tell so far, it seems to involve lots of foreign travel and not having to get up too early in the morning." -Neil Gaiman
Smoked paprika makes almost any dish taste better. That is especially true with this smoky corn side dish. The flavor of the paprika is a great complement to the corn and the roasted red pepper ties this together perfectly.
To shorten the cooking time, you can roast the red pepper in advance - as much as 2 or 3 days ahead. Alternatively, you can use bottled roasted red peppers, but make sure they are packed in water and not olive oil.
Servings: 2 | Serving size: about 1 1/2 cups
Cooking time: 90 minutes
This recipe can easily be multiplied and makes very good leftovers.
|1 medium||red bell pepper|
|1 small||green onion (thinly sliced crosswise)|
|1 medium||rib celery (finely diced)|
|1 tsp.||smoked paprika|
|to taste||fresh ground black pepper|
|1 ounce||goat cheese|
|1 tsp.||olive oil|
|2 ears||corn (cut the kernels from the cob)|
Place the pepper in the oven, either directly on the rack or on a piece of aluminum foil.
Set the oven to 325°F and turn it on.
Roast the red peppers, turning 3-4 times to blacken all sides, for about 45 minutes.
Place the roasted peppers in a paper bag and fold over the top.
Allow the peppers to cool for about 20 minutes or until cool enough to handle.
Peel away and discard the blackened skin, the stem, and the seeds.
Dice the peppers and place them in a large mixing bowl with the green onion, celery, smoked paprika, pepper, salt, and goat cheese.
Place a large skillet in the oven and preheat to 375°F.
When the oven is hot, add the olive oil and swirl to coat the pan.
Add the corn and place the pan in the oven.
Roast for 20 to 25 minutes. Toss occasionally.
Remove the pan from the oven and add the corn to the mixing bowl with the goat cheese, veggies and spices.
Fold together until the cheese melts and the spices are blended.
Serving size: about 1 1/2 cups
|Calories 207||Calories from Fat 68|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 32g||11%|
|Dietary Fiber 5g||20%|
|Vitamin A 60%||Vitamin C 140%|
|Calcium 4%||Iron 8%|
|Vitamin K 17mcg||Potassium 601mg|