Ingredients
| 2 pkg. (1-1/4 lb. each) | frozen kernel corn | | 1 tbsp. | vegetable oil | | 2 | md. sweet red peppers, cored, seeded and chopped | | 1/2 cup | chopped cilantro or | | parsley | | 1/2 to 1 | jalapeño pepper, seeded and finely chopped | | 1-1/2 tsp. | coarse salt (kosher) | | 1/8 tsp. | freshly ground black pepper |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Place the corn in a sieve and defrost under warm running water for 30 seconds. Drain and set aside. Heat the oil in a medium saucepan over medium heat. Add the red pepper and cook, stirring occasionally, for 3 to 5 minutes, until almost tender. Stir in the corn, cilantro, jalapeño pepper, salt and black pepper. Cook, stirring occasionally, for approximately 3 minutes or just until heated through.
Author's Comments
Per serving: 84 calories, 2 grams protein, 2 grams fat, 16 grams carbohydrates, 307 mg. sodium, 0 mg. cholesterol. Exchanges: 3/4 starch/bread, 1 vegetable, 1/4 fat.
Similar Recipes
side dishes