Corn 'n' Red Pepper Medley Recipe
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
- 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
- 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.
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.
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