Corn With Onion and Peppers
Published June 28, 1983
- Total Time
- About 15 minutes
- Rating
- Comments
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Ingredients
4 large ears of corn
1 tablespoon corn, peanut or vegetable oil
1 tablespoon butter
½ cup finely chopped onion
1 teaspoon finely minced garlic
1 ½ cups finely chopped sweet pepper, preferably green
Salt to taste if desired
Freshly ground pepper to taste
½ teaspoon ground cumin
Nutritional analysis per serving (4 servings)
43 grams carbs; 8 milligrams cholesterol; 236 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 6 grams fiber; 560 milligrams sodium; 6 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a sharp knife, cut and scrape the kernels from the corncobs. There should be about two cups.
- Step 2
Heat the oil and butter in a skillet and add the onion, garlic and chopped pepper. Add corn, salt and pepper. Cook, stirring, briefly and sprinkle with cumin.
- Step 3
Cover and cook over low heat about three minutes. Remove from the heat and serve.
Private Notes
Comments
This is always a good combination when vegetables are fresh. I wanted Asian accents so added a touch of Sriracha, Thai basil, and sesame oil and skipped the cumin.