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Corn with a Kick

 Corn with a Kick
From Burns, Wyoming, Nancy McDonald shares this zesty summer side dish that's great with canned , frozen or leftover corn. Tomato and green pepper add bright color and taste. "It's terrific at barbecues and potlucks," she assures.
4 ServingsPrep/Total Time: 20 min.


  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 tablespoon butter
  • 2 cups whole kernel corn
  • 1/4 cup diced tomato
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • Cayenne pepper to taste


  • In a large saucepan, saute onion and green pepper in butter until
  • tender. Stir in the corn, tomato, salt, pepper and cayenne. Cover
  • and simmer for 5-10 minutes or until heated through, stirring
  • occasionally.
  • Yield: 4 servings.
Editor's Note: Leftover corn from Grilled Corn and Peppers (recipe also in Recipe Finder) may be used in this recipe. One ear of corn equals about 1/2 cup kernels.
Nutritional Facts: 1/2 cup equals 125 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 961 mg sodium, 16 g carbohydrate, 3 g fiber, 2 g protein.