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Pastrami, Corn, and Red Pepper Sauté

Posted By GKC On August 5, 2012 @ 1:59 am In Weekly Recipes | No Comments

Serves 4

With corn in season, we are always looking for delicious recipes to use it in. This one combines flavorful and salty pastrami, with sweet red peppers. Kids and adults will love it and its good both warm and at room temperature.

1 tablespoon olive oi
1 red pepper, diced
1 cup cubed pastrami (either buy sliced pastrami at the deli and cut it in thin strips or buy a chunk from the butcher and cut it into bite size pieces)
2 cups corn kernels (from 3 – 4 ears of fresh corn) – yes you can use canned too
¼ teaspoon kosher salt
¼ cup chopped parsley, optional

In a large skillet, heat oil over medium-high heat. Add red pepper and cook for 2 minutes. Stir in pastrami and cook until a little browned, about 3 minutes. Add corn and cook until heated through. Add salt and parsley and toss to combine. Remove from heat and serve warm or at room temperature.


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