A few days ago, I showed this dinner as a prelude to Bento #191 and alluded to the recipe for the corn & pepper relish that was the side dish. Using the word recipe for this little concoction is probably false advertising. There isn’t much effort at all to making this little side dish, something which I found just wonderful.
I think I’ve mentioned recently that I purchased a membership to Sam’s Club this year. I think the best bargain I’ve found are the sweet peppers they carry. I purchased this lovely bag of peppers, lots of sweet peppers, for right under $5! Sweet peppers are expensive, and this is cheap for them. So I’ve been buying them, and looking for ways to use them in recipes. Because if there is one thing I’ve discovered while teaching myself to cook is that I may not like green peppers, but I adore these red/yellow/orange sweet peppers.
I mean how can you resists all that pretty color. I certainly can’t. While looking for recipes to use these beauties, I ran across 2 recipes that I wondered if I could combine the ingredients from one and the method from the other. So here goes.
You need three simple ingredients: 1 cup of frozen corn, about 5-6 of the mini peppers (or 1 regular sized pepper) julienned, and 1 to 1 1/2 wedges of the Laughing Cow cheese wedge flavor of your choice. I used the Garlic and Herb variety.
Heat 1 tablespoon of olive oil in a skillet. Once heated, place your peppers and corn into the skillet and saute, moving them around the pan fairly frequently, for about 5 minutes. I like my peppers kinda crispy. If you like yours a little less crispy, then cook for about a minute or two more.
After things have sauteed for about 5 minutes, throw your Laughing Cow Cheese wedge into the pan. It will melt fairly quickly. Keep things moving around the pan to get all the veggies covered with the cheese. That’s it. That’s the whole of the recipe.
I’m starting to wonder what a mini-Baybel cheddar round with a wee bit of milk and some broccoli might do. Yes, I do wonder about that!