Sautéed Corn And Pepper Medley Recipe

About this recipe

A vibrant vegetarian dish featuring sweet corn, red peppers, and aromatic tarragon, perfect for a quick and satisfying dinner.

Ingredients

• 100 Ml Extra Virgin Olive Oil With White Truffle Slices, 100Ml
• 1 Kg Yellow/White Onion 1kg
• Each Pepper Red- Each
• 100 G Jumbo Garlic 100g
• 300G Love Me Tender Babycorn
• - Sunita Lemon Juice Organic
• 30G Mill & Mortar Organic Orange Peel, 30G
• - Tata Salt
• 340G Aunt May'S Bajan Pepper Sauce, 340G

Instructions

1. 1. Heat 2 tsp olive oil in a skillet over medium heat.
2. 2. Add 1 diced yellow onion, 1 diced red pepper, and 1 minced clove of garlic to the skillet. Sprinkle in 1 tsp and sauté for 10 minutes until the vegetables are tender.
3. 3. Stir in 1 1/2 cups of corn kernels, 2 tsp orange peel, and 1/4 tsp salt. Cook for 2 minutes until the corn is heated through.
4. 4. Add 1 tbsp lemon juice and 6 dashes of pepper sauce to the skillet. Stir well to combine and cook for 1 more minute.
5. 5. Remove from heat and serve warm. This dish serves 4.