Curried Corn With Red Pepper
- Total Time
- 15 minutes
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Ingredients
- 4ears fresh corn
- 1medium-size sweet red pepper
- 2tablespoons butter
- ¼cup finely chopped onion
- 1teaspoon finely chopped garlic
- 1teaspoon curry powder
- Salt and freshly ground pepper
- ¼cup plain yogurt
Nutritional analysis per serving (4 servings)
164 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 4 grams protein; 386 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut and scrape corn off cob.
- Step 2
Core the pepper and cut it lengthwise. Discard the inner veins and seeds. Cut the pepper in ¼-inch pieces.
- Step 3
Heat the butter in a skillet. Add the pepper pieces, onion and garlic. Cook, stirring, over medium heat until wilted, about 2 minutes. Sprinkle with curry powder and cook, stirring, about 30 seconds. Add the corn, salt, pepper and yogurt. Cook, stirring, about 2 to 3 minutes. Serve hot.
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