Sweet Corn With Peppers
Updated April 13, 2023
- Total Time
- 10 minutes
- Rating
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Ingredients
- 2sweet red peppers, about Ā¾ pound
- 1 or 2ears fresh corn (or 1 cup frozen corn kernels)
- 1tablespoon olive oil
- 1tablespoon butter
- ā cup finely chopped scallions
- ā teaspoon ground cumin
- Salt to taste, if desired
- Freshly ground pepper to taste
- Ā¼teaspoon finely minced garlic
Nutritional analysis per serving (4 servings)
113 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 2 grams protein; 343 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
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Preparation
- Step 1
Core and vein the peppers. Cut the flesh into very thin strips about 1Ā½ inches in length. There should be about 2 cups.
- Step 2
Set aside. Scrape the kernels from the corn. There should be about one cup.
- Step 3
Set aside.
- Step 4
Heat the oil and butter in a skillet and add the scallions, peppers and corn. Sprinkle with cumin, salt, pepper and garlic. Cook, shaking the skillet and stirring, about 1Ā½ minutes.
- Step 5
Spoon the mixture into a warm serving dish.
Private Notes