This simple side dish is enhanced with red pepper. Too much red pepper would overpower the corn, especially the frozen variety. But a hint of red pepper and a bit of olive oil provides a good balance.
RED PEPPER CORN
2 cups frozen corn 1/2 Tbsp olive oil
1/4 large sweet red pepper, diced
salt and pepper to taste
• Plunge the corn into boiling water.
• Bring back to boil, then remove pot from heat.
• Pour the corn through a fine sieve and set it aside to drain.
• Meanwhile place a large non-stick pan on medium heat.
• Add 1/2 Tbsp of olive oil and the diced red peppers.
• Slowly sauté the red peppers until their aroma fills the room.
• Now stir in the drained corn.
• Heat through and serve.
