This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I believe in the forest, and in the meadow, and in the night in which the corn grows."
-Henry David Thoreau
Chilled corn side dishes like this one are a great accompaniment to your summer dinner or picnic. These sweet and spicy vegetables mix with the sweet corn to make a great side dish you can serve hot or cold. Best of all, you get a serving of vegetables and a serving of whole grains in one tasty side dish.
There are a number of varieties of corn, some used for feed and others for milling. Popcorn is a variety unto itself. For the purposes of cooking corn, or corn on the cob, most recipes use only sweet corn. Interestingly, Native Americans didn't eat much of this corn, finding it to be too sweet and the texture too creamy.
There is an almost endless variety of sweet corn and all are slight variations based on how sweet the corn is. There are both yellow and white as well as combination varieties. Corn »
Servings = 4 | Serving size =about 1 cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe keeps well, refrigerated, for 3-4 days and is great served hot or cold.
|2 tsp||olive oil|
|1 small||red onion (diced)|
|1/2 small||red bell pepper (diced)|
|1/2 small||green bell pepper (diced)|
|2||ears corn (kernels shucked from cob)|
|fresh ground black pepper (to taste)|
Place the oil in a large skillet over medium high heat.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the red and green bell pepper and cook for another 3 minutes, stirring frequently.
Add the corn, salt, and pepper, and cook, stirring frequently, for about 7 minutes.
Chill thoroughly before serving, if desired.
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 85||Calories from Fat 26|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat <1g||1%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 15g||5%|
|Dietary Fiber 2g||8%|
|Vitamin A 12%||Vitamin C 60%|
|Calcium 1%||Iron 2%|
|Vitamin K 3 mcg||Potassium 239 mg|
|Magnesium 26 mg|