Corn ‘n’ Red Pepper Medley
Total TimePrep/Total Time: 25 min.
- 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
- 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.
Nutrition Facts3/4 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.
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Oct 24, 2018
My hubby and I loved this. I used canned corn since that’s all I had on hand and it was delicious! Thanks for sharing!
Jan 14, 2016
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.
Apr 21, 2011
This is a fantastic, quick, and simple recipe! Enjoyed every bite. Tip: Add a little extra chili powder for more flavor.
Jul 27, 2010
Very good!!! I used frozen sweet corn and dried parsley. It was fantastic!!!