Sweet Corn 'n' Peppers Recipe

Sweet Corn 'n' Peppers Recipe
Sweet Corn 'n' Peppers Recipe photo by Taste of Home
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Sweet Corn 'n' Peppers Recipe

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Peppers add punch to this mouthwatering grilled sweet corn.—Grace Camp, Owingsville, Kentucky.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 1 medium jalapeno pepper, seeded and julienned
  • 1 medium sweet onion, cut into thin wedges
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • Dash paprika
  • 6 large ears sweet corn, husks removed and halved

Directions

In a small bowl, combine peppers and onion. Combine the salt, pepper, cayenne and paprika; sprinkle half over the vegetables and set aside. Sprinkle remaining seasoning mixture over corn.
Place the corn on a vegetable grilling rack coated with cooking spray or in a perforated disposable aluminum pan.
Grill, covered, over medium heat for 10 minutes. Add reserved vegetables. Grill, covered, 5-10 minutes longer or until vegetables are tender, stirring occasionally and rotating corn. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Sweet Corn 'n' Peppers in Taste of Home June/July 2005, p16

  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 1 medium jalapeno pepper, seeded and julienned
  • 1 medium sweet onion, cut into thin wedges
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • Dash paprika
  • 6 large ears sweet corn, husks removed and halved
  1. In a small bowl, combine peppers and onion. Combine the salt, pepper, cayenne and paprika; sprinkle half over the vegetables and set aside. Sprinkle remaining seasoning mixture over corn.
  2. Place the corn on a vegetable grilling rack coated with cooking spray or in a perforated disposable aluminum pan.
  3. Grill, covered, over medium heat for 10 minutes. Add reserved vegetables. Grill, covered, 5-10 minutes longer or until vegetables are tender, stirring occasionally and rotating corn. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Sweet Corn 'n' Peppers in Taste of Home June/July 2005, p16

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