This super quick, colorful side dish of corn and bell peppers is easy to make and a great pairing for anything on the grill. And it's ready in just 10 minutes!
Today I'm happy to be sharing with you a quick and easy summer side dish that's part of my regular rotation.
This corn and pepper sauté is colorful, bright, flavorful and so easy to throw together!
And it's ready in just 10 minutes! That's my kind of summer living.
I usually throw this little veggie sauté together while I've got something on the grill, like my cheesy fiesta grilled chicken. It's so simple and fast, but brings a lot of flavor and color to your plate. And plenty of veggies, too, which you know I love.
It's also very adaptable to use what you have on hand. Love that kind of recipe. (More details on that below.)
Plus, this corn and pepper sauté couldn't be easier.
You just throw your veggies in the pan, sauté everything for a few minutes until tender, top with cilantro, and there you go! It makes a great side disd to go with chicken, fish, pork, steak, tacos, whatever you're having!
OK, let's get cooking.
Now, I’ve got some notes, tips and substitutions coming up below on how to make sautéed corn and pepper. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making corn and pepper sauté:
- Corn: You can use fresh corn (from about 2 large cobs of corn) or you can substitute frozen corn. You could even use canned corn if you would like; just be sure to drain it well.
- Bell pepper: Any color bell pepper - red, yellow, orange or green - will work for this recipe. You can also use a mix of those smaller sweet peppers (the kind you get in a bag) if you prefer.
- Red onion: I like the color and flavor it adds, but you could probably use a sweet onion or a yellow onion as well.
- Jalapeño: I've listed it as optional in the recipe card. You can remove the seeds and membranes so it doesn't add much heat, or leave them in if you want a little kick.
- Cilantro: This adds great freshness when you're ready to serve. If you aren't a fan, you could try substituting parsley instead.
It's definitely a "use what you have in the fridge/freezer/pantry" sort-of veggie side dish.
Which is maybe why I make it so much...
And as mentioned, it goes great with anything you've got on the grill - chicken, pork, fish, steak, etc. It's so versatile!
Last thing, what to do with any leftovers.
Leftovers, once cooled, can be stored in the refrigerator for 4-5 days. Reheat the veggie mix in a skillet over medium-low heat. (The cilantro will wilt and lose some of that freshness, but it's still tasty.)
I know I'm often short on patience and energy by the time dinner rolls around. So I like to have easy, yummy sides like this that I know I can turn to over and over.
It helps, too, when they also require so few ingredients!
I hope you give this recipe a try the next time you're short on time and need a quick veggie side dish.
Oh, and if you do make it, please leave a comment below or tag me on Instagram. I love hearing from you!
Enjoy!
XO,
Kathryn
Quick Corn and Pepper Saute
This super quick, colorful side dish of corn and bell peppers is easy to make and a great pairing for anything on the grill. And it's ready in just 10 minutes!
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 cup corn kernels (see notes below)
- 1 cup chopped bell pepper (see notes)
- ½ cup chopped red onion
- 1 jalapeno, finely chopped (optional)
- salt and pepper, to taste
- ⅓ cup chopped fresh cilantro
Instructions
- Heat a medium sauté pan over medium heat and add olive oil.
- Add the corn, peppers, red onion and jalapeño (if using). Sauté about 5 minutes, until mostly tender. (I like a little bit of a crisp texture.)
- Season with salt and pepper, to taste.
- Turn off heat and sprinkle with cilantro. Serve hot.
Notes
Corn: You can use fresh corn (from about 2 large cobs of corn) or you can substitute frozen corn. You could even use canned corn if you would like; just be sure to drain it well.
Bell pepper: Any color bell pepper - red, yellow, orange or green - will work for this recipe. You can also use a mix of those smaller sweet peppers (the kind you get in a bag) if you prefer.
Red onion: I like the color and flavor it adds, but you could probably use a sweet onion or a yellow onion as well.
Jalapeño: You can remove the seeds and membranes so it doesn't add much heat, or leave them in if you want a little kick.
Cilantro: This adds great freshness when you're ready to serve. If you aren't a fan, you could try substituting parsley instead.
Leftovers: Leftovers, once cooled, can be stored in the refrigerator for 4-5 days. Reheat in a skillet over medium-low heat.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 79Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 77mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 2g
Leave a Reply