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Kicked Up Corn Serves 8 1 cup onion, chopped ½ cup yellow sweet pepper ½ cup red sweet pepper ½ cup orange sweet pepper 3 - 4 cups kernel corn

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Kicked Up Corn Serves 8 1 cup onion, chopped ½ cup yellow sweet pepper ½ cup red sweet pepper ½ cup orange sweet pepper 3 - 4 cups kernel corn

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Kicked Up Corn Serves 8 1 cup onion, chopped ½ cup yellow sweet pepper ½ cup red sweet pepper ½ cup orange sweet pepper 3 - 4 cups kernel corn

July 2012

Kicked Up Corn

Get creative with your left over corn on the cob by trying out this colorful dish.

by Our State Staff

Kicked Up Corn

Serves 8

  • 1 cup onion, chopped
  • ½ cup yellow sweet pepper
  • ½ cup red sweet pepper
  • ½ cup orange sweet pepper
  • 3 – 4 cups kernel corn
  • 1 tablespoon olive oil
  • ½ cup tomatoes, diced
  • ⅛ teaspoon Kosher salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon cayenne
  • ⅛ teaspoon chipotle pepper
  • 1 tablespoon butter
  • 1 cup cheddar cheese, shredded

Cut cooked kernels from the cob and scrape the cob. In large saucepan, saute onion and peppers in olive oil. Stir in corn, tomatoes, seasonings, and butter. Adjust to taste. Cover and simmer 10-15 minutes or until headed. Stir in cheese and more to taste. Serve warm. Canned or frozen corn can be used, but not recommended. Makes a colorful side dish.

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Recipe submitted by June and Steve Gunter, PSP, Sanford Elks Lodge #1679.

This recipe first appeared in North Carolina Elks: Our Favorite Recipes Volume II, which was featured in the July 2012 issue of Our State. This cookbook was provided to Our State magazine as part of a call for community cookbooks. Please note, this recipe has not been tested by Our State.

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This story was published on Jul 10, 2012

Our State Staff

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.