Spicy Corn and Peppers

Prep Time:
10 mins
Total Time:
25 mins

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


  • 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


  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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