Corn and Peppers Recipe

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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
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 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.


  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

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