Recipe information
Yield
6 Servings
Ingredients
2
cups fresh corn kernels (cut from 3 medium ears) or one 10-ounce package frozen, thawed, drained
2
tablespoons olive oil
2
red bell peppers, chopped
1
/2 cup chopped onion
1
garlic clove, chopped
1
/4 cup chopped fresh cilantro
1
/2 teaspoon chili powder
Need to make a substitution?
Preparation
Step 1
Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl. Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes. Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.