Recipe: Sauteed Peppers and Corn (Miriam B. Loo, 1980's)

SAUTEED PEPPERS AND CORN

"Fine accompaniment with roasted chicken, pork, or duck."

3 tablespoons olive oil
1 clove garlic, minced
6 green or red peppers or a combination of both, thinly sliced
1 teaspoon salt
2 cups fresh corn, cut from cob
1 teaspoon freshly ground pepper
1 tablespoon real butter

Heat olive oil in a heavy skillet; add garlic and simmer over low heat, stirring. Add peppers; cover and cook, stirring occasionally until just soft, about 15 to 20 minutes.

Add salt, corn, pepper, and butter. Using a wooden spoon, carefully mix vegetables so as not to mash peppers. Cook for 7 to 10 minutes or until corn is tender. Serve hot.

Makes 8-10 servings
Source: Fresh from the Garden Cookbook by Miriam B. Loo, Current, Inc. 1980