Photo: Jason Wallis; Styling: Cindy Barr
Serves 4 (serving size: 1/2 cup)

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.

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.

Chef's Notes

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Ratings & Reviews

3.5 stars

June 19, 2017
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.

Jpooles's Review

September 25, 2013
It states 87 calories per serving but what is the serving...1/2 cup?

Vjenningscpm's Review

September 22, 2013
Very nice. Not sure why it never occurred to me to make something like this. My husband loves corn so I will be preparing this more often.

Whygal's Review

November 11, 2013
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.

Good and VERY Easy!

March 20, 2016
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.

Dead simple and tasty

May 28, 2016
Really fast and delicious.  Next time I'll add a tablespoon of Parmesan and a dash of hot sauce, but I'd make this weekly for sure in the summer...