Califonia Bountiful
Side Dish

Skillet-cooked corn and bell peppers

Andy Powning

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4 ears of corn
2 tbsp. olive oil
1 onion, diced
2 bell peppers (any color), seeded and diced
Salt and pepper, to taste
1 tbsp. butter


Over a clean kitchen towel for easy gathering, cut kernels off cobs; set aside. In a heavy sauté pan, sauté onion and peppers in olive oil over medium heat for 8 minutes, stirring occasionally. Add corn, scraping cobs with a knife over the pan to get all juices; heat through. Season with salt and pepper. Finish with butter.


  • Add chopped fresh pasilla or Anaheim chilies.
  • Replace onion with 1 bunch green onions (chopped) and add with corn.
  • Finish with 1/4 cup cream or half-and-half.
  • Finish with 2 tbsp chopped fresh herbs, such as parsley, thyme, marjoram or sage.
  • Add 2 tbsp. cider vinegar when sautéing peppers and onions.

Serves 3 to 5

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