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!
Yield: 4 servings
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
Serving: 1serving | Calories: 79kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 77mg | Fiber: 2g | Sugar: 4g
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