Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 2 medium red bell peppers, cored, seeded, deribbed and chopped

  3. 3 cups fresh corn kernels, blanched (cut from 6 medium ears corn), two 10-ounce packages frozen corn kernels, thawed, or 3 cups canned corn kernels, drained

  4. 2 jarred jalapeño peppers, seeded and minced

  5. 1/2 cup chopped cilantro or fresh parsley

  6. 2 teaspoons kosher salt

  7. Freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat the oil in a medium saucepan over medium heat. Add the red peppers and cook for 2 minutes, stirring occasionally. Stir in the corn and the remaining ingredients. Cook until heated through, about 1 1/2 minutes.


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