Lately, I've been thinking so much about the corn, cherry, lemon basil, and jalepeno salsa I saw on another foodblog (can't for the life of me remember which one) so much I've practically been dreaming of it, but I wasn't sure I could really re-create and besides, I don't have a grill and I wasn't sure corn would actually char in the oven. So last night I took a look at the About.com Southern cooking site and scanned through the corn recipes there. I found a recipe for stuffed green peppers that looked pretty good, modified, and came up with the following. It was quite delicious, I thought, bringing out the natural flavours of the veggies well, and is of course quite healthy compared to, say, corn pudding or creamed corn.
Corn-Stuffed Red Peppers
Start with a couple of red bell peppers. Chop off the tops and remove the white membranes with a knife. Shake out the seeds or scrape them out with your fingers, but be careful with the knife because you want your pepper in tact. Put the peppers in a saucepan and cover with lightly salted water. Bring to a boil, boil five minutes, and drain.
Get about a cup of fresh corn kernels off the cob. I had three ears, so I just shucked them all and reserved the rest to fry with onions later. Throw in about a quarter of a small onion, diced, a small handful of diced grape tomatoes (or regular tomatoes would be fine), a tablespoon of flour, a scant tablespoon of margarine, a dash of salt and pepper, and a small pinch of cayenne. Mix together with your hands (or be good and use a spoon; I just like feeling my food).
Spoon the filling into your peppers and pack down so that they'll stand up on their own. As you can see, I didn't really have a small enough dish for this, but it worked fine sticking them in the corners. They came out not quite full, so you could use slightly larger amounts than I did; I wasn't really measuring. Bake at 350 for 35-45 minutes. I only did 35 and the corn was a teeny bit crunchy, though still good; I would recommend tasting your corn to make sure it's tender but don't burn yourself. Also I think this dish would be good drizzled with balsamic vinegar, but I decided to keep it simple this time.