Last summer, we had a party with 100+ people. I needed something fresh that highlighted the veggies of the season. When I spotted these baby bell peppers in the supermarket, I came up with this tasty, crunchy appetizer.
Baby bell peppers
1 dozen ears fresh corn, removed from the cob…or organic frozen corn
1 Vidalia onion, peeled, quartered, grilled, chopped
Juice of 1 large lime
¾ cup mayonnaise
20 shots of Frank’s Red Hot
1 lb Queso Fresco, crumbled
Salt and pepper
Fresh cilantro or parsley, finely chopped
Cut corn from ears, and saute very briefly in a little olive oil, salt and pepper. Place in a bowl and let cool.
Peel and quarter the Vidalia onion, and throw it on a hot grill with a little olive oil to get some nice grill marks on it, leaving the onion still crispy, not soft. Remove, let cool, then place in a food processor and pulse until the onion is chopped into small bits, just smaller than the corn kernels. Add onions to corn.
In a separate small bowl, combine mayonnaise and Frank’s Red Hot. Pour in crumbled Queso Fresco and mix well. Pour into corn and onion bowl and mix well.
Add lime juice to the bowl and mix well again. Taste mixture and season with salt and pepper.
Cut the baby bell peppers in half lengthwise, and remove the seeds and membrane. Stuff the peppers with the corn mixture and garnish with cilantro or parsley.
If preparing ahead of time, refrigerate until ready to eat, but allow some time for them to warm up to room temp a bit.