Simple Corn, Pepper and Onion Sauté
Quick & easy side dish with lots of variations for busy weeknights - equally good with fresh or frozen corn and peppers.
Servings: 6 servings
Calories: 124kcal
Equipment
- Skillet
- Cutting board and sharp knife
Ingredients
- 2 tablespoons butter, bacon grease, avocado oil, etc.
- 1 onion, chopped
- 1 sweet red pepper, chopped (or equivalent chopped, frozen peppers)
- 6 to 8 ears corn, kernels cut off OR 16-oz bag frozen corn
- salt & pepper, to taste
- optional: ground cayenne pepper, to taste
- optional: parsley for garnish (chives and cilantro work, too)
Instructions
- Melt butter in a heavy large skillet over medium heat.
- Add onions and cook 2 minutes, then add peppers and cook another minute before adding the corn.
- Stir and sauté all the vegetables together for another 5-7 minutes, or until warmed through and cooked until the corn is crisp-tender.
- Season with salt and pepper to taste, adding a bit of cayenne for spice, if you'd like.
- Serve garnished with parsley (chopped chives are nice, too, as is cilantro).
Notes
Variations:
- For an Italian flavored sauté: add 1 clove minced garlic and 1 teaspoon dried basil (or 1 Tb. chopped fresh) at the same time as the red pepper.
- For a Tex-Mex flavored sauté: add 2 tsp. chili powder and 1/2 teaspoon cumin at same time as red pepper. Add more cayenne for spice, as desired, OR replace sweet pepper with a mild hot pepper like Anaheim or Poblano.
- For a Mediterranean flavored sauté: top with crumbled feta cheese and chopped tomatoes before serving and garnishing.
Nutrition
Calories: 124kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 48mg | Potassium: 312mg | Fiber: 3g | Sugar: 7g | Vitamin A: 906IU | Vitamin C: 33mg | Calcium: 6mg | Iron: 1mg
