|Colors and textures: Crunchy-sweet kernels of white corn, soft red onions, slightly crunchy red pepper , plus the sparky kiss of red pepper flakes, cushion of mozzarella, and breath of cilantro.|
Start your water for pasta.
Heat about 1 1/2 tablespoons of oil (enough to cover the bottom of a pan) over medium-high heat.
Saute the red onion and bell pepper for about a minute, stirring frequently. Add the corn, and let sit for a while (it's best when it caramelizes...and gets that toasty color and sweet flavor) before stirring. Cook until the onions are soft, and the corn is tender but not mushy. Add the cilantro leaves.
Cook your pasta and drain. Add the cheese and hot pepper flakes. Stir in the corn mixture. Serve--along with a leafy green salad.
|"Prost" from Berlin's oldest Beer Garden: the Prater Biergartenn-|