This red pepper, white corn, blue potato medley is a very easy, tasty and vibrant looking side dish. It’s a festive side dish for your Fourth of July barbecue, and it’s good anytime when you can get fresh corn. I use white corn for the symbolic white in the Red, White and Blue theme of Independence Day, but you can easily use yellow corn. Blue potatoes are a bit nuttier in taste than their white sisters and they have more health benefits as they contain antioxidant-rich flavonoids.
Freshly chopped rosemary and kosher salt, olive oil and some freshly ground pepper are the only flavors added to the peppers, corn and potatoes. Just cut up the peppers and potatoes and slice the kernels off the cobs of corn and mix with the oil, salt and rosemary, then roast in a 375 oven for 45 minutes. This recipe is good for 4 people, or 8 people if there are other side dishes on the table. You can easily double the recipe.
Red Bell Pepper, White Corn, Blue Potato Medley
1.5 lbs blue potatoes, skins intact, cut into 3rds or quarters
2 red bell peppers, cut into half-inch pieces
Kernels from 2 ears of white corn, sliced off cob
2 tablespoons finely chopped fresh rosemary
1 teaspoon kosher salt
Ground black pepper
1/4 cup of EVOO
Preheat oven to 375°. Wash and cut the potatoes, keeping skins intact, and add to a roasting pan along with the cut papers and corn kernels. Drizzle oil, rosemary, salt and pepper over the medley, mixing through with your clean hands. Put into oven on rack in middle of oven and roast for 45 minutes, checking and tossing potatoes, peppers and corn once about 25 minutes into cooking.