SWEET CORN 'N' PEPPERS
Peppers add punch to this mouthwatering grilled sweet corn.-Grace Camp, Owingsville, Kentucky.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine peppers and onion. Combine the salt, pepper, cayenne and paprika; sprinkle half over the vegetables and set aside. Sprinkle remaining seasoning mixture over corn., Place the corn on a vegetable grilling rack coated with cooking spray or in a perforated disposable aluminum pan. , Grill, covered, over medium heat for 10 minutes. Add reserved vegetables. Grill, covered, 5-10 minutes longer or until vegetables are tender, stirring occasionally and rotating corn.
Nutrition Facts :
PEPPER CORN
This is my family's favorite veggie dish. It's a spicy blend of cream cheese, butter, evaporated milk, corn and chilies. It's not low calorie but it is tasty.
Provided by DANELLE
Categories Side Dish Vegetables Corn
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt cream cheese and butter in a saucepan. When ingredients are melted, stir in evaporated milk, corn, and green chilies. Pour mixture into an 8x8 inch pan.
- Bake in a 350 degrees F (175 degrees C) oven for 20 minutes; until brown and bubbly.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 24.3 g, Cholesterol 132.8 mg, Fat 46.1 g, Fiber 2.4 g, Protein 9.5 g, SaturatedFat 28.6 g, Sodium 874.4 mg, Sugar 6.8 g
SAUTEED CORN AND GREEN PEPPERS
Steps:
- In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.
SWEET PEPPER AND CORN RELISH
This relish comes together in a snap. Add fresh flavor and eye appeal to grilled meats, fish, and sausages. We particularly like it on salmon, and it's also tasty with tortilla chips or as a topping on hot dogs and fish tacos. So very versatile.
Provided by lutzflcat
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 11.1 g, Fat 2.8 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 8.2 mg, Sugar 3.8 g
SOUTHWESTERN CORN AND PEPPERS
Make and share this Southwestern Corn and Peppers recipe from Food.com.
Provided by Beth A.
Categories Corn
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
- Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
- Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.
Nutrition Facts : Calories 150.9, Fat 3.9, SaturatedFat 2, Cholesterol 7.6, Sodium 317.7, Carbohydrate 29.7, Fiber 3.4, Sugar 2.1, Protein 4.2
SWEET CORN WITH PEPPERS
Steps:
- Core and vein the peppers. Cut the flesh into very thin strips about 1 1/2 inches in length. There should be about 2 cups.
- Set aside. Scrape the kernels from the corn. There should be about one cup.
- Set aside.
- Heat the oil and butter in a skillet and add the scallions, peppers and corn. Sprinkle with cumin, salt, pepper and garlic. Cook, shaking the skillet and stirring, about 1 1/2 minutes.
- Spoon the mixture into a warm serving dish.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 343 milligrams, Sugar 6 grams, TransFat 0 grams
CORN 'N' RED PEPPER MEDLEY
This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.
Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SPICY CORN AND PEPPERS
Serve this Southern side dish with our Cornflake-Crusted Baked Chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter over medium heat. Add onion, bell pepper, cayenne, and salt. Cook, stirring occasionally, until onion is soft, about 5 minutes.
- Add corn and tomatoes; cook, stirring often, until corn is tender and tomatoes have softened, about 10 minutes. Stir in milk; remove from heat. Serve immediately.
Nutrition Facts : Calories 127 g, Fat 5 g, Fiber 2 g, Protein 4 g
RICE WITH PEPPERS AND CORN
Steps:
- Heat butter in a saucepan and add onion, sweet pepper and saffron.
- Add rice, salt, pepper and broth and bring to boil. Cover and cook 15 minutes.
- Meanwhile, cut and scrape kernels from ear of corn. There should be about 3/4 cup. Stir corn into the rice mixture and cover. Cook about 2 minutes longer and serve
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 503 milligrams, Sugar 3 grams, TransFat 0 grams
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CREAMY CORN-FILLED SWEET PEPPERS RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (8)Category AppetizerServings 22Total Time 1 hr
- Heat oven to 375°F. Line large cookie sheet with Reynolds® Parchment Paper. Microwave corn as directed on bag. Cut open bag; cool 10 minutes.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add corn, 1/2 cup of the Parmesan cheese and 1/2 teaspoon of the Italian seasoning; mix well. Place cream cheese mixture in large resealable food-storage plastic bag. Cut off 1/2 inch from corner of bag. Squeeze bag to pipe filling into each pepper half.
- Unroll dough. (If using crescent roll dough, firmly press perforations to seal.) Press to form 11x9-inch rectangle. With pizza cutter or knife, cut dough into 22 (9x1/2-inch) strips.
- Wrap 1 dough strip around each pepper, from stem to tip. Place filling-side up on cookie sheet, tucking in ends of dough under pepper.
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