A Simple Corn and Pepper Side Dish

This recipe, which takes me back 70 years or more, is old-fashioned cooking at its best. Some ingredients have to be doctored and encouraged to become harmonious. But others instantly complement one another, as in this dish.

James Beard, a splendid cook and cookbook author, would have said that this is a fine example of home cooking. He defined it the same way whenever asked: “The way people eat is an unconscious reflection of the way people live.” I wonder what he would say today if he saw all the “heat and eat” and ready-made food in supermarkets. I think I can hear his comments now.

Serve this with a slice of cold baked ham or fried pork chops. Try this at least once.

Onions, Corn and Peppers

Active Work and Total Preparation Time: 30 minutes * Vegetarian

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1 pound onions

2 green bell peppers

2 ears corn

5 to 6 tablespoons butter

Salt

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Cut off the stem top and root bottom from each onion and discard. Cut each onion into 1/4-inch thick slices. Set aside.

Trim the stem top and bottom off of each pepper. Cut each pepper in half lengthwise. Scrape out the seeds and discard. Cut each half into 1/4-inch slices crosswise. Set aside.

Strip the ears of corn off the husk, remove the silk and discard. Holding each ear upright, narrow end at the top, cut the kernels off the cob using a sharp knife.

Bring a large pot of water to boil and add the corn. Cook until tender, about 3 minutes. Drain and set aside.

Melt 5 tablespoons of butter in a skillet over medium heat and tilt the pan so the butter covers the bottom. Add the onions and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Remove them from the skillet to a serving bowl.

There should be a little butter in the skillet, but if not, add the remaining tablespoon. Add the pepper strips and cook, stirring, until softened, 12 to 14 minutes. Lift them out of the skillet and add them to the onions. Add the corn to the skillet and cook, stirring, until tender, 3 to 4 minutes. Add the corn to the onions and peppers.

Add salt to taste and lightly stir so the salt is spread through the vegetables. Add more salt if needed. Serve hot or warm.

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6 servings. Each serving: 157 calories; 239 mg sodium; 26 mg cholesterol; 10 grams fat; 6 grams saturated fat; 17 grams carbohydrates; 3 grams protein; 2.87 grams fiber.