Peppers, Sweet

Curried Sweet Peppers & Corn

1 tablespoon butter
1 cup chopped green onion
1 red or green sweet pepper, diced
1 teaspoon curry powder
2 1/2 cups fresh cut corn
2 tomatoes, chopped

Heat butter in skillet over medium heat; add green onions and sweet pepper; sauté 2 minutes. Stir in curry powder and corn. Add tomatoes. Continue to cook about 5 minutes, stirring frequently, until the vegetables are heated through. Add salt and pepper to taste.

Serves 4.

From “Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.

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