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Author Notes: This sauce is very addicting and the perfect way to enjoy summer's fresh corn! - Kerstin
- 1 tablespoon canola oil
- 1 red onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 red bell peppers, chopped
- Kernels from 4 fresh ears of corn
- 4 garlic cloves, minced
- Juice of one lime
- 1 teaspoon sea salt
- Heat canola oil over medium heat in a large nonstick skillet and sauté chopped red onion, jalapeno pepper, and red pepper for 5 to 7 minutes. Add corn and sauté 2 to 3 more minutes or until all veggies are soft. Add garlic and sauté one additional minute. Place cooked veggies, lime juice, and salt in a food processor and pulse until a smooth sauce forms.
- This recipe was entered in the contest for Your Best Corn off the Cob
- This recipe was entered in the contest for Your Best Condiment
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