Way Too Easy Peppered Corn Niblets

"This is a Thanksgiving staple for us. Red bell peppers (Capsicums for Aussies) look much better but the taste is the same when using green ones"
 
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Ready In:
20mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Chop peppers and onions to about the same size as a single niblet. Don't blitz; they will be too mushy.
  • Heat pan over med-high, add oil, heat.
  • Saute onion and bell peppers until soft, not brown.
  • Add tomatoes, sugar, salt, pepper and herbs, stir through and taste to check seasoning.
  • Add corn niblets and stir through until heated.
  • You may need to add a little water.
  • Can be made ahead, in fact it is better when made a day before and re-heated to serve.

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Reviews

  1. So easy, and unbelievably yummy, using ingredients that are kitchen staples. A very useful recipe to have!
     
  2. I thought this was a nice change from plain corn & very tasty. Unfortunately DH & DD didn't agree but will be keeping this for when we have company, thanks!
     
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RECIPE SUBMITTED BY

Originally from New Orleans; are we food obsessed or what?? Sent to boarding school at a very young age where our major gripe was the food, of course. I swore never to eat stuff I did not like ever again. Life is too short for that nonsense. Its easier to list dislikes than likes/loves, so: Curry (every poverty stricken third world country reeks of curry, yuk!) Eggplant anything (I don't care how fancy you disguise aubergine, its still slimy eggplant). Pumpkin anything (I hear its good food for pigs...give 'em my share). Brussel sprouts (who in hell decided these were fit for human consumption?)
 
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