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Dilled Corn and Peas Recipe

Dilled Corn and Peas Recipe photo by Taste of Home

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Celebrate the harvest seasons with this striking combination of crisp colorful vegetables. Seasoned with dill, butter, salt and pepper, it's an easy but impressive addition to any meal. —Marlene Muckenhirn, Delano, Minnesota

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Diabetic Friendly

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Dilled Corn and Peas Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

10 10 20

Ingredients

2-1/2 cups fresh or frozen sugar snap peas
2 cups fresh or frozen corn
1 small sweet red pepper, julienned
1/4 cup water
1 tablespoon butter
1 teaspoon minced fresh dill or 1/4 teaspoon dill weed
1/8 teaspoon salt, optional
1/8 teaspoon pepper

Directions

Place the peas, corn, red pepper and water in large saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender; drain. Add the butter, dill, salt if desired and pepper; toss to coat. Yield: 8 servings.

Diabetic Exchanges: One 1/2-cup serving (prepared with margarine and without salt) equals 1 vegetable, 1/2 starch, 1/2 fat; also, 84 calories, 20 mg sodium, 0 cholesterol, 16 gm carbohydrate, 4 gm protein, 2 gm fat.

Originally published as Dilled Corn and Peas in Taste of Home August/September 1997, p39

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Dilled Corn and Peas

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(1-1) of 1 reviews

Reviewed on Aug. 14, 2012 by Potroast911

My husband and I loved the seasonings on these vegetables. So simple and flavorful. Though he's not a big fan of peas so I substituted green peppers, and instead of boiling the veggies I steamed them in a bowl in the microwave. All in all a great recipe!