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Southwestern Corn

By Barbara Kafka

4.4

(6)

Recipe information

  • Yield

    Makes 4 servings as a side dish

Ingredients

1 tablespoon vegetable oil
2 medium red bell peppers, cored, seeded, deribbed and chopped
3 cups fresh corn kernels, blanched (cut from 6 medium ears corn), two 10-ounce packages frozen corn kernels, thawed, or 3 cups canned corn kernels, drained
2 jarred jalapeño peppers, seeded and minced
1/2 cup chopped cilantro or fresh parsley
2 teaspoons kosher salt
Freshly ground black pepper to taste

Preparation

  1. Heat the oil in a medium saucepan over medium heat. Add the red peppers and cook for 2 minutes, stirring occasionally. Stir in the corn and the remaining ingredients. Cook until heated through, about 1 1/2 minutes.

Vegetable Love
TagsSouthwesternAmericanBell PepperVegetableCornJalapeñoChileCilantroHerbs & SpicesParsleySideDinnerLunchVegetarianVeganNut FreeDairy FreeGluten Free5 Ingredients or Fewer30 Minutes or LessQuickEasyWeeknight MealsSauteCookbooks
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