Skillet Corn Medley With Peppers and Onions

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/10/21
Corn and pepper medley
Diana Rattray
Prep: 10 mins
Cook: 6 mins
Total: 16 mins
Servings: 6 servings
Nutrition Facts (per serving)
178 Calories
9g Fat
24g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 178
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 273mg 12%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 4g
Vitamin C 36mg 179%
Calcium 14mg 1%
Iron 1mg 4%
Potassium 296mg 6%
*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.)

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.

Ingredients

  • 1/4 cup butter

  • 1/2 cup chopped red bell pepper

  • 1/2 cup chopped green bell pepper

  • 1/2 cup chopped onion

  • 4 cups fresh or frozen corn kernels, thawed (about 6 ears of corn)

  • 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.