Monday, July 14, 2014

Spicy Corn and Peppers

Spicy Corn and Peppers: Savory Sweet and Satisfying

I love vegetables that are easy and delicious. I also love vegetables that do not need to be thawed. I always seem to forget to thaw my vegetables until I am ready to make dinner.

This recipe has it all, easy, no need to thaw and delicious. As an added bonus it has a little bit of spice.

Spicy Corn and Peppers


  • 2 tablespoons unsalted butter
  • 1/2 cup finely chopped yellow onion
  • 1 red bell pepper, chopped
  • 1/4 teaspoon cayenne pepper
  • 2 roma tomatoes, chopped
  • 16 ounces frozen corn kernels


  1. In a medium saucepan, over medium heat, melt butter.
  2. Add in onion, bell pepper and cayenne. Cook, stirring occasionally, for about 5 minutes or until the onion is soft.
  3. Add in corn and tomatoes. Cook, stirring often, for about 10 minutes or until corn is tender and tomatoes have softened.

The original recipe calls for a 1/2 cup milk stirred in after corn is done and then served immediately. For me all the milk did was make the dish runny. I do not feel it added anything to the dish, that is why I did not included in this recipe.

Serves: 6
Calories: 115
Total Fat: 4.2g
   Saturated: 2.3g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 10mg
Sodium: 5.4mg
Potassium: 96.7mg
Total Carbs: 14.4g
   Dietary Fiber: 1.5g
   Sugars: 5.3g
Protein: 2g
Vitamin A: 17.1%
Vitamin C: 46.3%
Calcium: 0.2%
Iron: 1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Martha Stewart.

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