Sweet Corn

Ingredients:

  4          cups of fresh or frozen corn

½         red pepper sliced and chopped into small pieces

½         jalapeno pepper, chopped into small pieces

2          tablespoons vegan butter (I use Earth Balance, but any will work)

2          pinches of salt

 Directions:

1.     Fill a 2-quart sized pot with 4 cups of water and boil.

2.     Place corn in hot water and simmer on low heat for 10 minutes.

3.     Chop the peppers and set aside.

4.     Strain the corn and place into a small-medium sized bowl.

5.     Add the butter and salt immediately, and mix well.

Yield: 4, 1 ¼ cup servings

I visited a restaurant in Traverse City, Michigan, a few summers ago and came across a side dish with some vegetables that were cooked with jalapeno peppers and sweet red peppers, and it was an amazing tasting dish. So, I tried this with corn. This has become one of my favorite sides.  The vegetables offer plenty of fiber and the peppers provide vitamin C, vitamin A, potassium and antioxidants. Pair the corn with any legume and you have yourself a complete protein - all essential amino acids.