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Nutrition Facts
Serving Size 1 (175g) Recipe makes 4 servings
Calories 150
Calories from Fat 35		(23%)
Amount Per Serving		%DV
	Total Fat 3.9g	5%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 317mg		13%
Potassium 393mg		11%
Total Carbohydrate 29.7g		9%
	Dietary Fiber 3.4g	13%
	Sugars 2.1g
Protein 4.2g		8%
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Southwestern Corn and Peppers

Recipe #251524 | 12 min | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Beth A.
Sep 7, 2007

I like to serve this as a side dish, to go along with Chicken Chili Lasagna.

SERVES 4 (change servings and units)

Ingredients

1 (16 ounce) bag frozen corn kernels, thawed
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1/2 cup onion, chopped
1 tablespoon butter or olive oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1
In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
2
Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
3
Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.

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Featured Reviews for This Recipe

From: sweetcakes

On Sep 8, 2009

This turned out great. I never tried cumin in corn before and it really went well with the peppers and onions. The instructions were right on with the cooking time. Thanks for posting! Made for PAC fall 2009.

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From: Bergy

On Mar 21, 2009

I love the color and the flavor in this recipe - I don't microwave so I put all the ingredients in a skillet, covered it and heated it over medium heat - veggies were still crunchy. Didn't use any butter or oil just a spray of "No OIl" on the pan.

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From: PanNan

On Sep 18, 2007

What a quick and easy side dish. Lots of flavor, and peppers were perfectly cooked, but still had a great texture. We had this with leftover BBQ chicken. Perfect weeknight dinner in a flash. Made for PAC 2007. Thanks, Beth.

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