Fresh Corn with Peppers – Fall hot lunch recipe wagon presents a hot meal you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Fresh Corn with Peppers
FALL LUNCH RECIPE WAGON: Fresh Corn with Peppers
Rub the shucked ears of corn lately with a damp paper towel to remove the corn silk easily.
4 ears yellow or white corn
2 Green onions
½ cup diced red bell pepper
2 tablespoons (1/4 stick)
¼ cup water
Salt and pepper to taste
Shuck ears of corn and remove the silk. Using a knife, cut the kernels from the cob. Break up any kernels better stuff together. Cut onions into ¼ inch thick slices
In a large saucepan, melt butter over medium heat. At the corner, Bell pepper, Green onions come and water. Bring the mixture to a boil. Continue cooking the corn, uncovered, until it is tender and the water has evaporated, about five minutes, stirring occasionally. Seasoned the corn mixture with salt and Pepper. Pack into a heated lunchbox for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
FALL LUNCH CHEF