Food & Cooking Recipes Quick & Easy Recipes Spicy Corn and Peppers 3.5 (72) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print