Total TimePrep/Total Time: 15 min.
- 1/4 cup chopped carrot
- 1 tablespoon olive oil
- 2-3/4 cups fresh or frozen corn, thawed
- 1/4 cup chopped water chestnuts
- 1/4 cup chopped sweet red pepper
- In a large cast-iron or other heavy skillet, saute carrot in oil until crisp-tender. Stir in the corn, water chestnuts, and red pepper; heat through.
Nutrition Facts3/4 cup: 140 calories, 4g fat (1g saturated fat), 0 cholesterol, 7mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
Mar 18, 2016
Simple, flavorful, and colorful side dish. We omitted the water chestnuts, and added butter, cilantro, and salt and pepper to taste. It was the perfect accompaniment to chicken quesadillas. We will definitely be adding this dish to our family recipe book.
Jan 2, 2010
A great simple side and good way to use up extra veggies. I'm not a huge fan of corn but this recipe makes it interesting and more flavorful while still being healthy. It's quick and yummy.