Side Street Corn Recipe
Yellow corn, roasted peppers, chimichurri and feta. GF VO+
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Ingredients
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Vegetables
Herbs and Spices
Dairy
Method
Preparation
- 1
Roasting the Peppers
Preheat your oven to 425°F (220°C). Cut the red bell peppers in half and remove seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until the skin is blistered and charred. Remove from the oven, cover with foil, and let them steam for 10 minutes. Once cooled, peel off the skins and chop the peppers into bite-sized pieces.
- 2
Preparing the Corn
If using fresh corn, shuck the corn and remove the kernels from the cobs. If using frozen corn, thaw and drain any excess water. In a large skillet over medium heat, add the corn and sauté for 5-7 minutes until heated through and slightly caramelized. Season with salt and black pepper to taste.
Assembly
- 3
Combining Ingredients
In a large mixing bowl, combine the sautéed corn, roasted red bell peppers, and chimichurri sauce. Stir gently until everything is evenly coated.
- 4
Adding Feta
Fold in the crumbled feta cheese gently into the corn and pepper mixture. Ensure the feta is distributed without breaking it down too much.
- 5
Serving
Transfer the side street corn mixture to a serving dish. Optionally, garnish with additional chimichurri sauce or fresh herbs if desired. Serve warm or at room temperature.
