Servings |
2 |
|
|
Stacy’s Notes: I found this in a Cooking Light email in the summer of 2017. I tried it (without the bell pepper) with two ears of fresh corn, just cut straight off the cob with my big knife. It’s a really tasty, and quick and easy side dish for us. I do add a bit of salt and pepper (I found it odd that the recipe did not call for any). Best served warm!