Corn With Peppers and Onions

This is a simple little side dish that my kids absolutely adore and hey, any vegetable dish that I can get my kids to ask for is most definitely worth sharing, right?  It can be thrown together out of  a few simple ingredients and is ready in minutes, yet adds quite a bit of flavor to any plate.

I generally make this using frozen ingredients I always have close at hand, but there is absolutely no reason that it could not (and indeed should not) be made with fresh ingredients if you have them.  My kids, being of a generation quite content to eat frozen snacks heated from a box in the microwave don’t mind that I use less than perfect ingredients and it’s great in a pinch, but I’d probably opt for fresh if company was coming.

Regardless of the previous temperature of the ingredients, this is a very tasty dish and works very well with chicken, pork or fish.  It plays well with others and has been seen dancing with green beans, peas and broccoli a time or two.  Give it a try, I think you’ll like it!

(Note: I probably would have called it a corn relish on my own, but you try to get a nine and eleven year old to eat something called corn relish!  That’s way too far out of their comfort zone, so I dubbed it by what I tossed in the pan and they seemed happy enough.)

Yield: 2 1/2 cups

Corn With Peppers and Onions

Cook Time: 5 minutes

Total Time: 5 minutes

Print

Ingredients

• 2 cups whole kernel corn
• 1/4 cup onion, chopped
• 1/4 cup assorted bell peppers, chopped
• 1 clove garlic, minced
• 1 good pinch dried red chili flakes (optional)
• 1 tbsp olive oil
• 1 tbsp butter
• Salt and pepper to taste.

Instructions

1. Heat oil and butter in a skillet over medium heat. Cook onions until just translucent. Add garlic and peppers. Toss well and cook an additional 2 minutes, stirring occasionally. Add corn, chili flakes (if desired) and season with salt and pepper. Reduce heat to low, cover and simmer approximately 5 minutes or until corn is heated through. Serve Immediately.
2. Share and Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 68Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 49mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 1g

This dish can be changed up in so many ways that listing all of them here would be a bit much.  Add whatever you like, remove what you don’t.  It’s quick, it’s mostly healthy and I can get my kids to eat a half-cup each.  I can’t ask any more from it than that.

Check the links below for some more great ideas, and let me know what you think.  Do you make anything like this?  Is it a family favorite?  C’mon.  You’re dying to tell us, i just know you are…

Links to other recipes like this:

• Corn and Pepper Soup, from A Good Appetite
• Creamed Corn with Onion and Pepper, from Frugal Cuisine
• Roasted Tomato, Bell Pepper and Corn Salsa, from Erin’s Kitchen