Well, it may not be summer yet, but we can wishful think can’t we? This is a recipe I’ve featured on my blog before, but it is also one I did for my HealthCentral video shoot recently.
When it comes to summer there is nothing better than fresh corn on the cob. This dish includes just that with a variety of other veggies to add color and nutrients. As all the other recipes I’ve featured for the video shoot this one is very easy, very healthy, and I promise you it’s quite tasty. This is something you could bring to a get together or just make it at home and top with fresh crab meat, shrimp, scallops, chicken, or even a nice grilled steak. If you want to make it as a lunch salad you could also mix in canned tuna or some black beans for protein.
Summer Corn Hash
It all starts with 2 ears of fresh corn on the cob. If you want to make this dish with frozen corn it works just as well. Add the corn to a large pot with 1 tsp olive oil and start to saute.
Add to the pot 1 green pepper and 1 diced yellow or red pepper along with diced vidalia onion or purple onion.
After cooking the veggies over medium heat for about 15 minutes add 1/2 a diced yellow tomato and 2 diced roasted red peppers.
Seasoning includes Garlic Gold , salt, pepper, and fresh basil at the end. Very simple since there is already so much going on in the dish. Finish cooking the dish for about 10 more minutes and make sure to take in all the smells in your kitchen..it is truly sensational. The air will be filled with sweet corn, zesty tomatoes, and smoky roasted red peppers.
There are so many variations to this dish, but this is just a basic way to make it and then you can always change it up to based on what you are in the mood for.
Eat, Drink, and Be Hopeful
Summer Corn Hash
2 ears of corn
1 green pepper
1 yellow or red pepper
1/2 C diced vidalia or purple onion
1 C diced yellow tomato
2 diced roasted red peppers
1/4C fresh basil chopped
1 Tbs olive oil
First cut the corn off the cobs and add to a pot with 1/2 Tbs olive oil. Dice up the green pepper, yellow pepper, and onion and add to the pot as well. Set on medium heat and cook for about 15 minutes.
While vegetables are cooking down dice the yellow tomato and roasted red peppers. Add them to the mix with the other 1/2 Tbs of olive oil and cook for another 10 minutes. Add basil, salt, pepper, and Garlic Gold to taste and serve warm.