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Corn ‘n’ Red Pepper Medley

This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.—Lily Julow, Lawrenceville, Georgia
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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 Facts
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.
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  • rmbarr059
    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!

  • 2princesses2luv
    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.

  • Naomi88
    Apr 21, 2011

    This is a fantastic, quick, and simple recipe! Enjoyed every bite. Tip: Add a little extra chili powder for more flavor.

  • rmford
    Jul 27, 2010

    Very good!!! I used frozen sweet corn and dried parsley. It was fantastic!!!

  • Nildy
    Nov 19, 2006

    No comment left

  • Squeegee D
    Oct 22, 2006

    No comment left

  • kewestby
    Jul 13, 2006

    No comment left