|
It's hard to make fresh sweet corn taste any better, but
a slash of light cream does it by adding a nutty flavour.
The peppers, onions and sage turn it into a perfect side
dish to serve with meat or poultry.
| Preparation Time: |
10 minutes |
| Cooking Time: |
15 minutes |
| |
Serves 4 to 6 |
| 2 tbsp (25 mL) |
butter |
| 1 |
Ontario Onion, chopped |
| 4 cups (1 L) |
Ontario Sweet Corn Kernels (4 to 5 ears) |
| 1/2 cup (125 mL) |
chopped Ontario Sweet Red Pepper |
| 2 |
Ontario Green Onions, chopped |
| 2 tbsp (30 mL) |
chopped fresh sage or 1/2 tsp (2 mL) dried
sage |
| 1/2 cup (125 mL) |
light cream |
| 1/2 tsp (2 mL) |
salt |
| 1/4 tsp (1 mL) |
pepper |
In large nonstick skillet, heat butter over medium-high
heat. Add onion; stir-fry for 2 to 3 minutes or until softened.
Add corn and red pepper; cook, stirring frequently, for
8 to 10 minutes or until lightly browned. Stir in green
onions, sage, cream, salt and pepper; cook until heated
through, about 2 minutes. Serve warm.
| Nutritional Information: |
|
| 1 Serving (when recipe serves
6): |
|
|
Protein: |
5 grams |
|
Fat: |
6 grams |
|
Carbohydrates: |
28 grams |
|
Calories:
|
186 |
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