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    You are in: Home / Recipes / Southwestern Corn and Peppers Recipe
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    Southwestern Corn and Peppers

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on March 20, 2010

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

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    • on September 08, 2009

      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.

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    • on March 21, 2009

      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.

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    • on September 18, 2007

      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.

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    Nutritional Facts for Southwestern Corn and Peppers

    Serving Size: 1 (175 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 150.9
     
    Calories from Fat 35
    23%
    Total Fat 3.8 g
    5%
    Saturated Fat 1.9 g
    9%
    Cholesterol 7.6 mg
    2%
    Sodium 317.7 mg
    13%
    Total Carbohydrate 29.6 g
    9%
    Dietary Fiber 3.4 g
    13%
    Sugars 2.0 g
    8%
    Protein 4.1 g
    8%
    Detailed Nutrition Values About Nutrition Info
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