I would suggest sweet to mild peppers with this one, but if you go for cayenne, make sure you live to tell me about it! My Grams made fried corn when eating off the cob lost its novelty for the year (or when Grandpa got tired of cleaning his dentures). It is a great side, and like the pico recipe from last week can be used atop a protein. And if you have leftovers, you can mix it with rice and stuff it into a half bell pepper and top with cheese.
- 2 ears corn, kernals sliced off
- 2 peppers, seeded and diced
- 1 tbsp olive oil
- 1 tbsp butter
- ½ onion, diced (optional)
- 1 clove garlic, finely minced
- 1/8 tsp ground cumin
- salt & pepper to tasted
Heat oil and butter in a skillet and add your vegetables (if you prefer it more mild, add the garlic and onion first and stir until onion starts to soften and garlic barely begins to brown). Stir until well coated in the oil and butter, about two minutes. Sprinkle cumin, salt, and pepper and stir another minute or so. Dunzo!