Simple Sautéed Fresh Corn and Peppers
This vegetable sauté features fresh corn, red and green bell peppers, onion, and garlic. Simply seasoned with salt, pepper, and a bit of sugar, this quick side dish is perfect for a weeknight dinner.
My latest trip to the farmer’s market was the inspiration for this simple sautéed vegetable side dish. One of the first things that caught my eye was a table stacked with fresh corn. Considering it’s the beginning of October, I definitely had to take advantage of this glorious vegetable since it won’t be around much longer. Across from the mound of corn were beautiful (and enormous) bell peppers. I chose red and green peppers, but use whatever colors you prefer – orange, yellow, or even purple. Next to the peppers sat some plump onions that looked like they had just been pulled from the ground. The recipe creation wheels started turning as I filled my tote with this vegetable assortment.
With the corn cobs, peppers, and onions in hand, I headed back to my kitchen to start experimenting. Interestingly, a caramel apple found its way into my bag. Wonder how that happened?
I decided to keep things really simple for today’s recipe. The corn, peppers, and onions are sautéed with some garlic and seasoned with salt, black pepper, and a little sugar. A garnish of fresh minced chives is sprinkled on top – nothing fancy, nothing complicated. I find that when you have farm fresh vegetables like this, it’s nice to just let them shine and be the star of the show.
The most time-consuming and messy aspect of making this recipe is cutting the kernels off the corn cob. I read all the tips about standing the ear of corn upright in pie plate, large bowl, or on top of a Bundt pan to catch the kernels as they’re cut from the cob. What I dislike about those techniques is not having full range of motion of my knife. I prefer to cut the whole ear of corn in half. I then place the flat, cut side of the halved ear on a large cutting board. With the half piece of corn standing upright, I run my knife down this shortened cob to remove the kernels. I find fewer kernels flying about when I’m cutting them from just half of an ear of corn.
The best way to enjoy fresh corn is to eat it as soon as possible. From the moment it’s picked, the sugar in corn begins to convert to starch, decreasing its natural sweetness. For superior flavor, enjoy it within two days of purchasing. Store corn in the refrigerator and don’t shuck it until it’s ready to use.
To your health,
Darlene
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SIMPLE SAUTEED FRESH CORN and PEPPERS
Yield: 8 servings
Serving Size: 1/2 cup
Prep: 15 minutes
Ready: 25 minutes
INGREDIENTS
3 tablespoons spreadable butter and oil blend (such as Challenge Spreadable Butter)
1/2 cup chopped onion
2 cloves minced garlic
4 cups fresh corn kernels (from about 5 large ears of corn)
1/2 cup chopped green pepper
1/2 cup chopped red bell pepper
1 teaspoon granulated sugar
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 to 3 tablespoons minced fresh chives
DIRECTIONS
In a large skillet, heat butter and oil blend over medium heat. Add onion and garlic to skillet and sauté until slightly tender; about 2 to 3 minutes. Add corn kernels, green pepper, and red pepper to skillet. Continue to sauté until corn is tender; about 8 to 10 minutes.
Remove skillet from heat, add sugar, salt, and black pepper and stir to combine. Transfer corn sauté to serving bowl and garnish with chives.
Cook’s note: This recipe can also be made with frozen corn.
Nutrition Information per Serving
108 Calories, 4.5 g Total fat, 1.5 g Saturated fat, 0 g Trans fat, 6 mg Cholesterol, 200 mg Sodium, 17 g Total carbohydrate, 2 g Dietary fiber, 3 g Total sugars, 0.5 g Added sugars, 2 g Protein, 0 mcg (0%) Vitamin D, 10 mg (0%) Calcium, 0 mg (0%) Iron, 204 mg (4%) Potassium
© 2023 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
Awesome Chris! I hope you like it. Once you get the corn kernels off the cob, the recipe comes together quite quickly.
Thanks so much Stacey — I really appreciate your feedback 😊! I did have to tattle on myself with the caramel apple — they’re just so darn good, I couldn’t resist. I did share it with my husband though.