Is this dish a casserole? Maybe. I didn’t bake it; it is made on the stove. I came up with this recipe while cooking, and the result was delicious.
I had picked up fresh corn grown by local Mennonites; it was so fresh I could eat it raw. There is something about that versus grocery store ears of corn. My corn is not ready yet, but it will be soon! The garlic, onion, and pepper I grew – I used a Trident green pepper, which is a poblano pepper.
Corn and Pepper Casserole
Ingredients:
- 6 ears of corn, shucked and kernels cut off
- 1 medium sweet onion, chopped
- 1 small green pepper
- 1 bulb of garlic, chopped
- 2 Tbsp butter
- Ground black pepper
- Fine sea salt
- ¼ cup or so grated Parmesan cheese
Directions:
An easy way to cut the kernels off the cob is to hold the cob in a metal mixing bowl and cut downward with a knife; the kernels fall into the bowl.
Melt the butter in a large skillet over medium heat, add the onion and garlic, and saute for a few minutes. Then add the pepper and corn, and continue sauteing until the veggies are tender. Season to taste.
Turn off the heat, stir in the cheese.
~Sarah