Corn 'n' Red Pepper Medley Recipe
- 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: 130 calories, 5g fat (1g saturated fat), 0 cholesterol, 314mg sodium, 22g carbohydrate (8g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
Reviews for Corn 'n' Red Pepper Medley
"This was very easy, just wasn't our favorite. I made veggie tacos our of the leftovers and I like that better than just the corn dish."
"Very good!!! I used frozen sweet corn and dried parsley. It was fantastic!!!"