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Corn with a Kick

I love this zesty summer side dish because it's great with canned, frozen or leftover corn. Tomato and green peppers add bright color and a lot of great summer flavor. —Nancy McDonald, Burns, Wyoming
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 tablespoon butter
  • 2 cups whole kernel corn
  • 1/4 cup diced tomato
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • Cayenne pepper to taste


  • In a large saucepan or cast iron skillet, saute onion and green pepper in butter until tender. Stir in the corn, tomato, salt, pepper and cayenne. Cover and simmer for 5-10 minutes or until heated through, stirring occasionally.
Editor's Note: Leftover corn from Grilled Corn and Peppers (recipe also in Recipe Finder) may be used in this recipe. One ear of corn equals about 1/2 cup kernels.
Nutrition Facts
1/2 cup: 125 calories, 4g fat (2g saturated fat), 8mg cholesterol, 961mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 2g protein.

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Average Rating:
  • darlyn29
    Jun 26, 2020

    Wonderful side dish to accompany just about any main dish. This is a simple but tasty dish that is easy to prepare and disappears from the plate!

  • randcbruns
    Jun 1, 2019

    Super easy recipe for tri-colored corn. I just wish it had a bit more flavor. I think I will try it with jalapenos or some other chili next time.

  • Rosemary Swope
    Mar 10, 2017

    Easy and very good. Thank you for sharing this recipe.

  • GirishKatta
    Nov 13, 2013

    Very good recipe and very easy to prepare :)

  • llheath
    Jul 10, 2013

    We are big fans of southwestern cuisine and commercially sold "Mexi-corn" is a terrific side dish that complements any dish. this corn reminds me of a "homemade version. I used frozen kernel corn and it is delicious...would definitely make again. I am sure it will be a family fav!