Skillet Corn Medley With Peppers and Onions

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/10/21
Corn and pepper medley
Diana Rattray
Prep: 10 mins
Cook: 6 mins
Total: 16 mins
Servings: 6 servings

This easy corn recipe is made with fresh or frozen corn kernels, red bell peppers, green bell peppers, onions, and other seasonings.

If you like a little more heat, feel free to add fresh mild or hot chile peppers to the skillet along with the bell peppers and onions. Or add a dash of cayenne pepper when you add the corn.

This makes a tasty side dish, and it's an excellent recipe to use with fresh corn. See the tips and variations for a quick how-to for cutting fresh corn from the cobs.

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Ingredients

  • 1/4 cup butter

  • 1/2 cup chopped red bell pepper

  • 1/2 cup chopped green bell pepper

  • 1/2 cup chopped onion

  • 4 cups fresh or frozen corn kernels, thawed (about 6 ears of corn)

  • 1 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 2 tablespoons chopped fresh parsley

Steps to Make It

  1. Gather the ingredients.

  2. In a large skillet melt butter. Add red and green bell pepper and onion; sauté for 3 to 4 minutes, or until the onion is translucent.

  3. Add the fresh or frozen thawed corn kernels, salt, and ground black pepper.

  4. Cook, stirring, for 3 minutes; stir in fresh chopped parsley.

  5. Serve and enjoy!

Recipe Variations

  • Add a tablespoon or two of jalapeno pepper or another hot chile pepper to the skillet with the onion and bell peppers.
  • Replace about half of the bell pepper with mild chile pepper, such as Anaheim.
  • Try this skillet-fried corn recipe.

How to Cut Corn From the Cob

Remove the husks and silks from the corn cobs and rinse well. Slice off a bit of the tip end to create a flat top. Stand the corn in a wide bowl or pie plate on the flat end. With a y-peeler, sharp knife, or special corn cutting tool, cut the kernels from the cob. Cut about 3/4 of the way through the kernels, cutting a few rows at a time. After the corn has been cut, scrape the back of a knife over the rows to get any milky juices left on the cobs.

Nutrition Facts (per serving)
178 Calories
9g Fat
24g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 178
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 273mg 12%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 4g
Vitamin C 36mg 179%
Calcium 14mg 1%
Iron 1mg 4%
Potassium 296mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)