For simplicity and flavor, you can't beat Bell Pepper and Corn Sauté. If you want to add a bit of heat to this side dish, substitute 1 tablespoon of minced jalapeño for the bell pepper.
1 1/2 teaspoons butter
1/2 cup chopped onion
1/3 cup diced red bell pepper
2 garlic cloves, sliced
2 cups thawed frozen corn
1/4 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Melt butter in a skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes. Add corn, salt, and pepper; sauté 3 minutes.
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I used corn off the cob instead of frozen. Cooked for 7 minutes total, probably could've used 1 or 2 more. I only had red onion and I think that was little strong for this dish. Sweet onion or scallions would be good. I will also more finely chop the pepper next time. Very flavorful and easy.
This is just a good recipe--not a knock your socks off recipe. I made it because I had all of the ingredients and I thought that the red pepper added some good color to the corn. It was good and I will make again.
I'm giving this five stars because I think it deserves better than a 3.3 overall rating. This was very easy. It took just a couple of minutes to chop the red pepper and onion and a few seconds to slice the garlic. I forgot to thaw the corn so I sautéd it for about 5 min. It was very good. A nice change from just plain corn with a little butter.