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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (140g) Recipe makes 6 servings |
||
| Calories 134 | ||
| Calories from Fat 58 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 9% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 4mg | 0% | |
| Potassium 265mg | 7% | |
| Total Carbohydrate 19.8g | 6% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 2.1g | ||
| Protein 2.9g | 5% | |
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Ingredients
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 lb corn kernel (cut from the cob or frozen and thawed)
- 3 tablespoons unsalted butter
- kosher salt
- fresh ground black pepper
- 1 pinch cayenne
Directions
1
In the skillet, heat the butter over medium low heat until melted.2
Add the onion and saute until wilted but not brown.3
Add the bell peppers and the corn and stir to coat everything with butter, sprinkle with some salt, pepper, and cayenne, and continue cooking over med-low heat, stirring frequently, until all liquid (if any) completely evaporates, the vegetables start to take on a slight caramalization and the whole room smells really, really good.4
(This should take about 20 minutes).5
Taste, adjust the seasonings if you need to, and serve.6
Note: I say to use a cast iron skillet because, as with cornbread, I believe this dish suffers in flavor if it is not cooked in one.7
However, if you don't have one, you can use another skillet- just know that it would be much better cooked in a cast iron skillet.
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Featured Reviews for This Recipe
From: Bergy
On May 16, 2008
I made this recipe a little differently hence I won't award stars. I didn't fry the ingredients just mixed them all together and heated them through - It was delish! I can only imagine how wonderful this dish is made the way the recipe suggest.s I decided not to post my photos because they would not potray the recipe as it is intended Thanks P4 for giving me an idea for a quick tasty side dish .
From: cher kennedy
On Jun 11, 2005
I have not made this recipe, but I am from Louisiana and this is a very traditional cajun dish. Add Garlic, heavy cream, extra cajun seasoning, I use Tony Chateries, and crawfish tails. I gaurantee great reviews!
From: Charmed
On Apr 6, 2004
I was looking for a recipe to use up some leftover frozen corn (corn to me is usually so boring) and came up on this. Since I also had some peppers, I thought I'd give it a try, and I'm very glad I did! Definitely major comfort food, different and rich tasting (I agree, that carmelization makes it taste so great). I ate the rest of my dinner and left the corn for last, and just savored it as long as I could. I would serve this as easily as a side dish for company as I would for just any day I wanted a treat. The colors are wonderful and it looks as good as it tastes. I'm glad I found the recipe! I'm even going to buy more corn tomorrow so I'm ready for next time! It's a keeper!
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