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Spicy Corn and Peppers

Serve this Southern side dish with our Cornflake-Crusted Baked Chicken.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, January/February 2005


  • 2 tablespoons butter
  • 1 small onion, finely chopped (1/2 cup)
  • 1 red bell pepper, seeds and ribs removed, chopped
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 teaspoon coarse salt
  • 2 plum tomatoes, cored and chopped (1 cup)
  • 1 package frozen corn kernels (1 pound)
  • 1/2 cup whole milk


  1. In a large skillet, melt butter over medium heat. Add onion, bell pepper, cayenne, and salt. Cook, stirring occasionally, until onion is soft, about 5 minutes.

  2. Add corn and tomatoes; cook, stirring often, until corn is tender and tomatoes have softened, about 10 minutes. Stir in milk; remove from heat. Serve immediately.


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