The first time I made this corn dish for my family, it was a cold, wet Sunday in May. I don’t know about your neck of the world, but in our central valley of sunny California, spring had made an abrupt turn and winter took its place. We were cold. Freezing cold. Snow in the mountains. It was cold and wet. Can’t go outside wet and worried my garden was going to suffer wet. Thunder and lightening and hail. Strange for the end of May.
This dish was so sweet, so delicious and tasted like summertime. It was perfect to change our entire outlook. Food can do that if you let it. A dish can brighten your mood, or transport you to another place or even another time. I knew with that first bite that I had found a great summer side for all my barbecuing. So why share it now, when summer is fading away and the leaves are turning gold? To hang on to that summer magic for as long as possible. Wait till you taste this sweet, sweet corn.
Colorful Bell Pepper Corn
1 can White Corn
1/2 cup Orange Bell Pepper, cut into strips
1 small Shallot Onion, thinly sliced
2 Roma Tomatoes, chopped
1/4 cup Butter, melted
1/2 teaspoon Salt
1/4 cup milk
Drain all liquid from the corn. Place in a saucepan over medium heat and warm corn. While the corn is cooking, julienne bell pepper, thinly slice the shallot onion and chop the tomatoes. Set aside.
Once corn is cooked, drain any liquid from the pan.. Add the butter, onions, bell pepper and salt . Cook over low heat for 3-5 minutes or until vegetables are heated through.
Add milk; bring to a boil. Reduce heat; simmer for 2 minutes or until heated through.
Remove from the heat; stir in tomatoes.