This famous TBK side dish almost always steals the show from the main event. Vibrant colors of the vegetables compliment the bright flavors, and makes this any entree’s dream side kick. When summer time comes, grill the corn and red peppers for your next barbecue picnic!
6 C corn, frozen (OR if you have the time, grill fresh corn (then cut off cob) and red peppers for an extra special treat)
1 C red pepper, fresh
1/2 C green onions
1/4 C cider vinegar
1/4 C honey
1/3 C olive oil
1 t salt
1 t pepper
1 t basil, fresh
1. Thaw corn and toss the kernels in a large bowl with the red peppers, green onions, vinegar, honey, olive oil, salt, and pepper.
2. Serve, Savor, Enjoy!
Optional: Add fresh basil and toss with salad just before serving. Taste for seasonings and
serve cold or at room temperature.
Makes 6 Cups
Originally posted by Taste Buds Kitchen
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