Pan Roasted Corn with peppers

adapted from Clean Start, Terry Walters

Pan Roasted Corn served with Fried Asparagus and Indian-inspired Chicken 

Ingredients:

• 8 ears of sweet corn
• 1/2 red bell pepper, diced
• 1/2 jalapeno, minced
• 1/2 red onion, diced
• 3 cloves of garlic, minced
• 1 tbsp. lime juice
• sea salt and freshly ground black pepper to taste
• pinch of paprika
• pinch of cayenne
• 2 tbsp. cilantro or parsley, minced
• 1 tbsp. extra virgin olive oil

Method:

1. To prepare corn: remove husks and silks.
2. In a large pot, cover the corn with water and boil for 5 minutes or until kernels are tender.  Remove from heat and allow corn to cool.
3. Once cooled, slice the kernels from the cob and set aside.
4. Heat 1 tbsp olive oil in a large skillet at medium-high, add garlic and onion.  sauté until onion is translucent. 3-5 minutes.  
5. Add red pepper and jalapeno.  Cook for 3-5 minutes.  Then add corn, paprika, and cayenne.  
6. Season with salt and pepper to taste. Stir in lime juice. Heat for another minute and serve with cilantro or parsley on top.  Enjoy!

Note:

•  This dish is good on it's own, but best with a protein such as ribeye steak, grilled chicken, pan seared fish or scallops, or on fish tacos.