Corn & Pepper Sauté
the Editors of Publications International, Ltd.
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.
Yield
Makes 8 servings
Ingredients
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 |
Preparation
- Melt margarine in large nonstick skillet over medium heat. Add onion; cook and stir 3 minutes. Add bell pepper; cook and stir 3 minutes.
- 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 |
Check out more recipes for Vegetable Side Dish