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Photo: Jason Wallis; Styling: Cindy Barr

Bell Pepper and Corn Sauté

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.

Cooking Light OCTOBER 2013

  • Yield: Serves 4 (serving size: 1/2 cup)

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 87
  • Fat: 2g
  • Saturated fat: 1g
  • Sodium: 164mg
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Bell Pepper and Corn Sauté Recipe

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