Skillet-Roasted Corn
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read our privacy policy.
This recipe grew out of a mistake – and it turned out great. I had intended to make a quick version of my Confetti Corn but as I was getting spices out for the Southwest Grilled Turkey Cutlets I inadvertently added some of the spices to the cooking corn. Some of the best mistakes turn out for the better! Skillet-roasting the corn gives it a grilled flavor and the spices give it a kick to bump up the flavor of the corn.
Ingredients
- 2 tbsp butter
- 1 pkg 12 oz frozen whole kernel corn
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup diced red onion
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Heat butter in large nonstick skillet over medium-high heat.
- Add corn; cook 5 - 7 minutes or until corn starts to soften, stirring occasionally.
- Add onion, red and green bell peppers, chili powder,cumin and salt and pepper and saute with corn for about 5 - 7 minutes.
- Serve
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Enjoy!
