Here it is! Crunchy cucumbers, tender corn kernels, and sweet bell peppers are dressed in low fat mayo. Serves 4 Yields 3/4 cup per serving Thanks to Shara If you love these Weight Watchers ...

Cut corn kernels off cobs and discard cobs. Set a large cast-iron skillet over medium heat and swirl in ⅓ cup olive oil. Add onions, garlic and red pepper flakes. Cook, stirring, until onions ...

In a large bowl, toss the corn and leeks with the roasted peppers, scallions and sweet-tart dressing. Season the corn with salt and pepper, transfer to a platter and serve. MAKE AHEAD The recipe ...

3 cups cooked corn (6 medium ears); frozen corn, cooked, can be substituted 2 red bell peppers, seeded and cut into small cubes 2 jalapeños, seeded and cut into small cubes, or to taste Whisk ...

Corn chowder is a perfect example. Sweet summer corn is sautéed with aromatics like onions, celery, bell pepper and garlic, then simmered with hearty chunks of potatoes. A generous splash of ...

Season with salt and pepper. Sieve the flour with the cayenne ... Using a small ladle or measuring cup, drop batter onto the oil – you need around 2 tbsp of mixture per fritter.

First, we channel the bold flavors of the American Southwest with a smoky-sweet ... teaspoon pepper; cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add ½ cup water ...

About Corn Fritters with Roasted Bell Pepper Sauce Recipe: A snack the kids will love, corn fritters, is the perfect after school munch and it's delicious. Fried corn delights served with a tangy ...

I particularly like the mix of crunchy raw vegetables — carrot, peppers, cucumber, avocado — with cooked, chopped-up leftover roast potatoes, pumpkin, kumara or corn kernels. Finish your wrap ...