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.
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
|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|