Curried Corn With Red and Green Peppers
Published June 9, 1992
- Total Time
- 15 minutes
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Ingredients
4 ears fresh corn
1 sweet red pepper
1 sweet green pepper
1 tablespoon butter
⅓ cup chopped scallions
1 teaspoon finely chopped garlic
1 teaspoon curry powder
Salt to taste
2 tablespoons fresh chopped coriander or parsley
Nutritional analysis per serving (4 servings)
25 grams carbs; 8 milligrams cholesterol; 140 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 5 grams fiber; 410 milligrams sodium; 4 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
Scrape the kernels from the corn.
- Step 2
Core and remove the seeds from the peppers. Cut the peppers into very thin strips about 1 ½ inches long.
- Step 3
Heat the butter in a skillet. Add the scallions, garlic and curry powder. Cook, stirring, until the scallions are wilted. Add the corn, peppers and salt. Blend well, cover and cook over medium heat for about 2 minutes. Add the coriander, blend well and serve.
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