Food & Cooking Recipes Quick & Easy Recipes Spicy Corn and Peppers 3.5 (72) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 25 mins Servings: 6 Serve this Southern side dish with our Cornflake-Crusted Baked Chicken. Ingredients 2 tablespoons butter 1 small onion, finely chopped (½ 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) ½ cup whole milk Directions 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. 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. Print