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