Mexican-Style Corn With Peppers

Corn with peppers
Diana Rattray
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Yield: 2 cups
Nutritional Guidelines (per serving)
151 Calories
10g Fat
16g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 151
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 28%
Cholesterol 23mg 8%
Sodium 385mg 17%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 3g
Vitamin C 14mg 68%
Calcium 6mg 0%
Iron 0mg 3%
Potassium 186mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bell peppers and basic seasonings flavor this tasty Mexican-style corn blend. Use fresh or frozen corn kernels in this recipe.

This corn is an excellent side dish to serve with pork, ham, or a Tex-Mex style dish, and there are many possible flavor variations. If you have lots of fresh-from-the-garden corn, scale the recipe up and freeze it in meal-sized portions.

Ingredients

  • 3 tablespoons unsalted butter

  • 2 cups corn kernels, fresh or frozen and thawed

  • 2 tablespoons finely chopped green bell pepper

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons pimiento, drained and finely chopped

  • Chopped fresh cilantro, for optional garnish

Steps to Make It

  1. Gather the ingredients.

  2. In a skillet or saute pan over medium-low heat, melt butter.

  3. When butter is hot, add corn, green bell pepper, salt, and pepper.

  4. Cook, stirring occasionally, for about 20 minutes.

  5. Add chopped pimiento and heat through.

  6. Garnish corn with chopped fresh cilantro, if desired.

Tip

  • If you have an abundance of fresh corn, scale the recipe up and freeze it in freezer bags or containers. Label with the name and date and freeze for 10 to 12 months.

Recipe Variations

  • Add 2 to 3 tablespoons of finely chopped red, yellow, or sweet onion to the skillet along with the bell pepper.
  • Add 2 tablespoons of finely chopped sweet red bell pepper to the skillet along with the green bell pepper. Omit the pimiento.
  • Add 1/2 to 1 teaspoon of chili powder to the corn for Tex-Mex flavor.
  • Add some heat to the corn with a tablespoon or two of finely minced jalapeno pepper.