I came up with this crunchy appetizer a few years ago, when I needed a tasty bite for one of our summer parties. I wanted something fresh that highlighted the veggies of the season, so a quick trip to the farm stand helped me decide on the ingredients.
Baby bell peppers
1 dozen ears fresh corn, removed from the cob
1 Vidalia onion, peeled, quartered, grilled, chopped
Juice of 1 large lime
¾ cup mayonnaise
2 teaspoons 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 it 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 the corn.
In a separate small bowl, combine the mayo and Frank’s Red Hot. Pour in the crumbled Queso Fresco and mix well. Pour this into the corn and onion bowl and mix well.
Add lime juice to the bowl and mix well again. Taste the 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 fresh cilantro or parsley.
If preparing ahead of time, refrigerate until ready to eat, but serve them cool but not cold.
Options: You can substitute small seeded tomatoes for the peppers. Frozen organic corn works well when fresh isn’t available. And you can caramelize the onion in a saute pan rather than grill it.