Serves 6 to 8
2 to 3 tablespoons vegetable oil
1 bunch green onions, sliced thin, greens and whites separated
2 large garlic cloves, minced
2 large red bell peppers, ¼-inch dice
1½ pounds fresh or frozen corn kernels
1 teaspoon ground cumin
½ cup hazelnuts (filberts), skins removed, toasted, and lightly crushed
2 to 3 tablespoons honey
Salt and pepper, as needed
To a large sauté pan over medium heat, add the vegetable oil. Cook the white parts from the green onions for 1 to 2 minutes. Add the red bell peppers and the garlic and cook for 2 to 3 minutes more. Turn the heat to medium-high and add the corn, cumin, and honey.
Once the corn is heated through and the honey is melted, season with salt and pepper, then add the toasted hazelnuts. Transfer to a serving bowl and garnish with the remaining green onions.
Recipe created by Russ Langstadt, Chef, Cana's Feast Winery, Carlton, Oregon