Southwestern Corn Stuffing

• 3 ears fresh corn
• 1 stalk celery, chopped (1/2 cup)
• 1 small green sweet pepper, chopped (1/2 cup)
• 1 small sweet red pepper, chopped (1/2 cup)
• 1 small onion, chopped (1/2 cup)
• 1 tablespoon margarine or 1 tablespoon butter
• 1 tablespoon snipped fresh cilantro or 1 tablespoon parsley
• 14 teaspoon salt
• 18 teaspoon pepper
• 8 cups dry whole wheat bread or 8 cups white bread, cubed
• 1 -2 fresh or canned jalapeno pepper
• 1 -1 14 cup chicken broth

1. Remove the husk from corn; scrub with a stiff brush to remove silks.
2. Rinse.
3. Use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape the cobs with the dull edge of the knife.
4. Cook corn, covered, in a small amount of boiling unsalted water for 2 minutes; drain well.
5. Set aside.
6. In a large skillet cook celery, green and red sweet pepper, and onion in margarine or butter until tender.
7. Stir in cilantro or parsley, salt, and pepper.
8. Set aside.
9. In a large mixing bowl combine cooked corn, bread cubes, and jalapeno pepper.
10. Add celery mixture.
11. Drizzle with enough broth to moisten, tossing lightly.
12. Transfer stuffing to a 2-quart casserole.
13. Bake, covered, in a 375 degrees oven for 30-35 minutes or until heated through.

corn, celery, green sweet pepper, sweet red pepper, onion, margarine, fresh cilantro, salt, pepper, whole wheat bread, jalapeno pepper, chicken broth

Taken from www.food.com/recipe/southwestern-corn-stuffing-22457 (may not work)