Confetti Corn Recipe
- 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
- 1. 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.
3/4 cup: 140 calories, 4g fat (1g saturated fat), 0mg cholesterol, 7mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 4g protein Diabetic Exchanges:1-1/2 starch, 1/2 fat
Reviews for Confetti Corn
"A great simple side and good way to use up extra veggies. I'm not a huge fan of corn but this recipe makes it interesting and more flavorful while still being healthy. It's quick and yummy."