|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 3g||11%|
|Total Sugars 6g|
|Vitamin C 36mg||179%|
|*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.|
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.
Gather the ingredients.
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.
Add the fresh or frozen thawed corn kernels, salt, and ground black pepper.
Cook, stirring, for 3 minutes; stir in fresh chopped parsley.
Serve and enjoy!
- 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.