Show Subscription Form




Corn and Peppers Recipe

Publisher Photo
Add a little pep to plain corn with this flavorful recipe. It's as colorful as it is fresh tasting.—Carol J. Gaus, Itasca, Illinois
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 3 cups fresh or frozen corn
  • 1 cup chopped green pepper
  • 1 cup chopped sweet red pepper
  • 1 tablespoon chopped seeded jalapeno pepper
  • 2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 cup chopped fresh tomato
  • 2 tablespoons minced fresh parsley or cilantro

Nutritional Facts

One serving (about 3/4 cup) equals 84 calories, 1 g fat (trace saturated fat), 0 cholesterol, 212 mg sodium, 20 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch.

Directions

  1. In a large saucepan, bring 1 in. of water to a boil; place the corn and peppers in a steamer basket over water. Sprinkle with seasonings. Cover and steam for 8-10 minutes or until vegetables are crisp-tender.
  2. Transfer vegetable mixture to a serving bowl. Add tomato and parsley; toss gently. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Corn and Peppers in Country Woman July/August 2001, p37

Nutritional Facts

One serving (about 3/4 cup) equals 84 calories, 1 g fat (trace saturated fat), 0 cholesterol, 212 mg sodium, 20 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch.

Reviews for Corn and Peppers

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT