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Corn and Peppers

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


  • 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


  • 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.
  • Transfer vegetable mixture to a serving bowl. Add tomato and parsley; toss gently.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
3/4 cup: 84 calories, 1g fat (0 saturated fat), 0 cholesterol, 212mg sodium, 20g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch.

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