Skillet Corn Medley With Peppers and Onions

Corn and pepper medley
Diana Rattray
Prep: 10 mins
Cook: 6 mins
Total: 16 mins
Servings: 6 servings

This easy corn recipe is made with fresh or frozen corn kernels, red bell peppers, green bell peppers, onions, and other seasonings.

If you like a little more heat, feel free to add fresh mild or hot chile peppers to the skillet along with the bell peppers and onions. Or add a dash of cayenne pepper when you add the corn.

This makes a tasty side dish, and it's an excellent recipe to use with fresh corn. See the tips and variations for a quick how-to for cutting fresh corn from the cobs.


  • 4 cups fresh* or frozen corn kernels, thawed (about 6 ears of corn)
  • 1/4 cup butter
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley

Steps to Make It

  1. Gather the ingredients.

  2. In a large skillet melt butter. Add red and green bell pepper and onion; sauté for 3 to 4 minutes, or until the onion is translucent.

  3. Add the fresh or frozen thawed corn kernels, salt, and ground black pepper.

  4. Cook, stirring, for 3 minutes; stir in fresh chopped parsley.

  5. Serve and enjoy!

Recipe Variations

  • Add a tablespoon or two of jalapeno pepper or another hot chile pepper to the skillet with the onion and bell peppers.
  • Replace about half of the bell pepper with mild chile pepper, such as Anaheim.
  • Try this skillet-fried corn recipe.

How to Cut Corn From the Cob

Remove the husks and silks from the corn cobs and rinse well. Slice off a bit of the tip end to create a flat top. Stand the corn in a wide bowl or pie plate on the flat end. With a y-peeler, sharp knife, or special corn cutting tool, cut the kernels from the cob. Cut about 3/4 of the way through the kernels, cutting a few rows at a time. After the corn has been cut, scrape the back of a knife over the rows to get any milky juices left on the cobs.