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
This recipe is great served hot, straight out of the pan and onto a plate. The combination of corn and the veggies makes for a perfect side dish of both whole grains and vegetables. It is perfect with a simple grilled fish, chicken or tofu.
The best part is that the recipe is also perfect served chilled.
Chilled 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 easily be multiplied and keeps well, refrigerated, for 3-4 days. Great served hot or cold.
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. Stir frequently.
Add the corn, salt, cumin, cayenne, pepper, and goat cheese.
Reduce the heat to low and cook for about 7 minutes. Stir gently while the cheese melts.
Serving size: about 1 cup
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|