Corn 'n' Red Pepper Medley Recipe
- 2 cups fresh corn
- 1 tablespoon olive oil
- 2 large sweet red peppers, chopped
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1/4 cup minced fresh parsley
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer. Yield: 4 servings.
Originally published as Corn 'n' Red Pepper Medley in Light & Tasty August/September 2006, p17
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Reviewed Apr. 21, 2011
"This is a fantastic, quick, and simple recipe! Enjoyed every bite. Tip: Add a little extra chili powder for more flavor."
Reviewed Jul. 27, 2010
"Very good!!! I used frozen sweet corn and dried parsley. It was fantastic!!!"