Corn and pepper with white wine
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion, chopped | |
| 1 | Red bell pepper, chopped | |
| 1 | Green bell pepper, chopped | |
| ¼ | cup | Sweet butter |
| 6 | Ears corn, shucked | |
| ¼ | cup | Dry white wine |
Directions
In a skillet, cook the onion and the bell peppers in the butter over moderately low heat, stirring, for 3 minutes, or until the vegetables are softened. While the pepper mixture is cooking, cut the corn kernels off the cobs with a sharp knife. Add the corn to the skillet and cook the mixture, stirring, for 2 minutes. Add the wine and salt and pepper to taste and simmer the mixture, covered, for 5 minutes.