Corn and Pepper Stirfry
January 7th, 2010 | 
Looking for a super quick and easy side dish? This all veggie dish cooks up quickly in a skillet and is the ideal accompaniment to any meat dish. The corn and peppers are both sweet enough to blend together and the broth brings them both back down to earth.
Corn and Pepper Stirfry
Serves 4
2 c. corn
2 red bell peppers, chopped
2 onions, chopped
1 c. beef broth
1 tsp. paprika
In a frying pan with a little oil, sautee the onions until translucent. Add peppers and corn, stirring constantly, and cook one minute. Add broth and paprika.
Allow the dish to simmer over medium heat until most of the broth has cooked off and the corn is tender. Serve hot or cold as a side.
Tags: 
Genesis -
I like corn with peppers. The peppers give it a little more flavor and the onion adds a nice touch too. I’ll have to try the paprika and the broth as I don’t usually add that. But I think I’ll try chicken broth instead or vegetable broth, maybe.
~Annie
It should work equally well, Annie, no matter what broth you use. I find it just softens the veggies up a bit.