This easy corn dish is sure to dress up almost any entree. Glenda Watts of Charleston, Illinois added the crunch of water chestnuts, red pepper and chopped carrot—along with extra nutrition.
- 1/4 cup chopped carrot
- 1 tablespoon olive oil
- 2-3/4 cups fresh or frozen corn, thawed
- 1/4 cup chopped water chestnuts
- 1/4 cup chopped sweet red pepper
- In a large skillet, saute carrot in oil until crisp-tender. Stir in the corn, water chestnuts, and red pepper; heat through. Yield: 4 servings.
Originally published as Confetti Corn in Simple & Delicious March/April 2008, p22
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