EatingWell


3
4
What's This?
Serving size 6
Prep Time
Total Time

Ingredients

1 Tbsp extra virgin olive oil1 small onion, diced½ medium red bell pepper, diced2 cloves garlic, minced4 ears corn, kernels cut from cob (see tip)1 cup water1 medium tomato, chopped3 scallions, sliced½ tsp finely chopped fresh thyme or 1/4 teaspoon dried½ tsp paprika½ tsp salt¼ tsp cayenne pepper, or to taste

Directions

1. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add bell pepper and garlic and cook, stirring, for 2 minutes more. Add corn kernels and water and cook, stirring, until tender-crisp, about 5 minutes more. Remove from heat and stir in tomato, scallions, thyme, paprika, salt and cayenne.

 

Tip: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 105
  • Calories from fat 27 9%
  • Total Fat 3gm 5%
  • Sodium 209mg 12%
  • Total Carbohydrates 18gm 6%
  • Fiber 3gm
  • Protein 3gm
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Side Dish, Dinner, Diabetic, Gluten Free, Healthy, High Fiber, Kid-Friendly, Low Carb, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Tomato, Southern & Soul, Easy, 30 Minute, Quick, Fall, Summer

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