PEPPERCORN KERNELS RECIPES

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SAUTEED CORN WITH BLACK PEPPER AND MANCHEGO | MARTHA STEWART



Sauteed Corn with Black Pepper and Manchego | Martha Stewart image

When it comes to cooking peak-season corn, less truly is more. This quick and easy side dish has you sauté plump corn kernels with butter, and temper their sweetness with a sprinkle of assertive cracked black pepper and nutty Manchego cheese.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Total Time 20 minutes

Yield Serves 6 to 8

Number Of Ingredients 4

4 tablespoons unsalted butter
6 cups fresh corn kernels (from 6 ears)
Kosher salt and freshly ground pepper
1/3 cup grated aged Manchego or Parmigiano-Reggiano, plus more for serving

Steps:

  • Melt butter in a large skillet over medium-high heat. Add corn and 3/4 teaspoon pepper; season with salt. Sauté, stirring occasionally, until corn is crisp-tender, about 5 minutes. Remove from heat and stir in cheese. Serve immediately, sprinkled with more cheese and pepper.

SAUTEED CORN AND GREEN PEPPERS RECIPE | FOOD NETWORK



Sauteed Corn and Green Peppers Recipe | Food Network image

Provided by Food Network

Categories     side-dish

Total Time 13 minutes

Prep Time 8 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 5

1 tablespoon vegetable oil
2 cups frozen corn kernels (or fresh if in season), thawed in the refrigerator
1 green bell pepper, halved, stem, seeds, and ribs removed, and cut into 1/4-inch dice
Pinch red pepper flakes
Salt and freshly ground black pepper

Steps:

  • In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.

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