Barbequed corn and pepper saute

BBQ corn pepper saute

Barbecued Corn and Pepper Saute

Serves 2

2 tablespoons organic butter

1/2 a red onion, thinly sliced

1 padron pepper

1 banana pepper

2 ears of leftover barbecued corn

Salt and pepper to taste

2 organic fried eggs, optional

With a small paring knife, cut the kernels from the barbecued corn and place in a small bowl.  Wash the peppers, cut off the tops and slice down the middle.  Remove the seeds.  Be careful not to touch your eyes while working with the peppers.  Cut each pepper in half again, this time width-wise then slice into thin strips.

Melt the butter in a medium-sized pan and add the onions.  Cook for 5 minutes over medium heat, until translucent.  Add the sliced peppers and cook for another 8 minutes.  Once the peppers have softened add the corn and salt and pepper to taste.  Heat through for another few minutes then serve with an egg on top.  YUM!

*  To fry the eggs:  Heat a dab of butter in a small pan over medium heat.  Once the butter has melted, crack the egg and add it to the pan.  When the white has solidified, place a lid over the pan for 2 minutes to help firm up the yolk.  Remove the lid, add a touch of salt and slide it onto the corn.