Creamed Corn with Red Peppers

We drove down to Kanab again Monday afternoon. FabGrandpa needed some soup and some fruit bars, and I needed some veggies for this week, so off we went. It had been raining, storming, thundering and lightening for a couple of days, but on Monday the weather was clearing up, and the sky was beautiful. So was the desert:

We had lunch at Escobar’s, a little Mexican place off the main drag, then headed over to the Foodtown. I found a Boston Butt pork roast on sale for $1.79 per pound, some fresh sweet corn, a red bell pepper, and some yellow squash. We brought our treasures home, where I got out the butcher knife and sliced off a few pieces of the roast. I breaded them with rice flour and fried them like pork chops. Boy were they ever good!

The next day, I poked holes in the rest of the roast and stuffed them with garlic, and put it in the crock pot while I was at work. I think it was the most excellent roast, ever! So, tonight, we had leftover roast with fried squash and creamed corn with red peppers.

The first time I made creamed corn with red peppers was when the refrigerator quit working last month. I had the last bits of those sweet Italian red peppers that I bought in Maryland last fall, and some corn, that I did not want to lose. I cooked them up together and it turned out to be very good.

Here is the recipe:

3 ears fresh sweet corn
1 red bell pepper
1/2 stick butter or margarine
salt and pepper to taste
1/3 cup milk

Shuck the corn and scrape the kernels off the cob. Wash and chop the red bell pepper. Melt the butter in a medium saucepan, then add the peppers and saute for a few minutes. Add the corn, milk, salt and pepper. Turn the heat down to low. Cook, stirring often, until the corn is done.

I took a picture of it, but it did not turn out very good, and made it look very unappetizing, so you won’t see it here. Sorry. But, you will not be disappointed if you try this. Yum! Oh, and the best part: It’s gluten free!