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Add a photoA hearty vegetable dish to serve with your barbecues and patio dinners. A side dish to serve in place of corn-on-the cob and yet enjoy the savory flavors.
Ingredients
- 1 teaspoon of olive oil
- 2 cups of fresh corn, cut off 3-4 ears of corn.
- 1/4 cup red bell pepper, finely diced
- 1-2 tablespoon jalapeno pepper, finely diced
- 1 teaspoon of sugar
- Salt and Pepper to taste
Directions
- Using fresh-in-husk corn, remove the husks and use soon after.
- Wash to remove any silk strands.
- Cut uncooked corn off the ears, scrape to get the milky liquid.
- Dice the red pepper and jalapeno pepper.
- Heat the oil oil in a 10-inch skillet.
- Add corn, peppers and sugar.
- Season with sale and peppers.
- Cook slowly, occasionally stir.
- Cover and heat 15 minutes or until heated thoroughly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 4 servings | |
| Calories 41 | |
| Calories from Fat 13 | 32% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 95mg | 3% |
| Total Carbs 6.9g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.33g | 2% |
| Protein 0.99g | 2% |
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Menus and Pairings
Goes Well With: ALL MEATS
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