Corn 'n' Red Pepper Medley Recipe
Corn 'n' Red Pepper Medley Recipe photo by Taste of Home

Corn 'n' Red Pepper Medley Recipe

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This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.—Lily Julow, Lawrenceville, Georgia
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

3/4 cup equals 130 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 314 mg sodium, 22 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable 1 fat.


  1. 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 Jan. 14, 2016

"This was very easy, just wasn't our favorite. I made veggie tacos our of the leftovers and I like that better than just the corn dish."

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!!!"

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