Posted by: timscooking | June 29, 2010

Farmers’ Market – Day Five Fried Corn and Peppers

The Sunday after our return home from Atlanta,  I still had some sweet peppers from our Eastern Market trip the weekend before and needed to use them or freeze them before they went south. Fried peppers and onions with grilled Italian sausage was one option, but after wandering through the aisles at our local green grocer, I picked up some good-looking California corn and decided on a fried corn and pepper dish that I could use as a side and as a quick relish for another meal.

I have found that unless I’m actually grilling the corn on the cob, the easiest way to prepare fresh corn is off the cob. Just stand the ear on its flat end in a large bowl and run your knife down the sides to remove all of the kernels. I used four ears for this recipe but you can adjust the amount according to your needs.

This dish was used as a side but you can make it into a quick corn relish with the addition of some white wine vinegar and sugar to the pan as you fry the corn and peppers, let it cool and use as a condiment with a pork tenderloin, or add a diced jalapeno pepper and some chopped tomatoes to your leftovers for a corn salsa to use with tacos.


2 tbsp. unsalted butter

1 medium onion, diced

1 c. sweet peppers (mixed red, orange, yellow, green), small dice

4 ears corn, kernels removed

Salt and pepper


Melt the butter in a large skillet over medium heat. Add onions and saute until the onions are clear.

Add the peppers and saute for 2 minutes. Add the corn and stir to combine all the vegetables. Fry the corn, stirring occasionally until the it begins to brown. Add salt and pepper to taste. Serve immediately.


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