Corn Pepper Sauté

This colorful in-a-minute side dish is bursting with zip and snap. Substitute fresh corn in the summer months when it's most sweet and succulent.


Makes 8 servings


2 tablespoons margarine
1 cup chopped red onion
1 cup chopped red or green bell pepper
2 packages (10 ounces each) frozen whole kernel corn, thawed
1 teaspoon dried sage leaves
3/4 teaspoon salt
1/4 teaspoon black pepper


  1. Melt margarine in large nonstick skillet over medium heat. Add onion; cook and stir 3 minutes. Add bell pepper; cook and stir 3 minutes.
  2. Add corn, sage, salt and black pepper. Cook and stir 5 minutes or until vegetables are tender.

Nutritional Information

Sodium 237 mg
Protein 3 g
Fiber 2 g
Carbohydrate 19 g
Cholesterol <1 mg
Saturated Fat 1 g
Total Fat 3 g
Calories from Fat 24 %
Calories 101

Dietary Exchange

Vegetable 1/2
Starch 1
Fat 1/2

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