Last night I found myself making dinner for one as Chris had plans of his own. I love being able to just throw a few things together for myself and call it a meal. And that is exactly what I did last night. I ate my dinner out on my deck by myself just enjoying the sounds of the birds and nothing else. Pure Bliss.
Summer Corn Hash
It all started with 2 ears of fresh corn from the farmers market . I cut the corn off the cob and added it to a large pot with a few sprays of olive oil.
Then I added to the pot 1 green pepper and 1 diced yellow pepper along with diced vidalia onion.
After cooking the veggies over medium heat for about 15 minutes I added 1/2 a diced yellow tomato and 2 diced roasted red peppers.
Seasoning included Garlic Gold , salt, pepper, and fresh basil at the end. Very simple since there was already so much going on in the dish. I finished cooking the dish for about 10 more minutes. The smells in my kitchen were incredible. The air was filled with sweet corn, zesty tomatoes, and smoky roasted red peppers. I could have easily eaten this as my entire meal, but decided I needed some protein. I made a veggie burger sandwich on the side with some hummus and organic spinach on an Arnold Multi-Grain Sandwich Thin.
I also roasted up some mini eggplants I picked up at the farmers market. The lady who sold them to me recommended that I just cut them in half, coat with olive oil, sprinkle with salt and pepper, and roast them. They were soft, chewy, and delicious.
I definitely enjoyed the entire meal, but the star was the corn hash.
There are so many things I could see paired with this great recipe.
Crab, scallops, flank steak, ravioli, or better yet-crab ravioli with a light cream sauce. You could even use it on a salad like I did today for lunch! A little spinach, tuna, and corn hash. The possibilities are endless!
There are so many variations to this dish, but this is the way I made it last night, and thought it was definitely worth noting on the blog. Try it out for yourself, and let me know what you think!
Summer Corn Hash
2 ears of corn
1 green pepper
1 yellow pepper
1/2 C diced vidalia 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.