Southwestern Corn and Peppers

Submitted by Beth A.

"I like to serve this as a side dish, to go along with recipe #121385."

 

• Ready In: 12mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 (16 ounce) bag frozen corn kernels, thawed
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 1⁄2 cup onion, chopped
• 1 tablespoon butter or 1 tablespoon olive oil
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

directions

1. In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
2. Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
3. Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.

Reviews

[Ginny Sue]

Great, easy way to punch up the flavor of frozen corn. Very colorful, too. I like that everything is prepared quickly in the microwave.

 

[sweetcakes]

This turned out great. I never tried cumin in corn before and it really went well with the peppers and onions. The instructions were right on with the cooking time. Thanks for posting! Made for PAC fall 2009.

 

[Bergy]

I love the color and the flavor in this recipe - I don't microwave so I put all the ingredients in a skillet, covered it and heated it over medium heat - veggies were still crunchy. Didn't use any butter or oil just a spray of "No OIl" on the pan.

 

[PanNan]

What a quick and easy side dish. Lots of flavor, and peppers were perfectly cooked, but still had a great texture. We had this with leftover BBQ chicken. Perfect weeknight dinner in a flash. Made for PAC 2007. Thanks, Beth.