Sweet Corn with Anaheim Peppers
Sweet corn cooked with Anaheim peppers is easy to make and packed with brilliant colors and great flavor. This recipe is the type of side dish that can be thrown together on a moments notice and goes especially well with chicken or pork dishes. It's also a simple way to get people to eat something healthy. I generally make this recipe with frozen corn, but it would also be delicious with fresh corn taken right off the cob. Try serving it with our Apple Cider Soaked Pork Shoulder, Southwestern Sous Vide Rack of Lamb, or Smoked Chicken recipes.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1/2 tsp salt
- 1/2 tsp cumin
- 2 cups corn
- 1 anaheim pepper (diced)
- 1 1/2 tbsp butter (divided)
- Carbohydrate 13.8529658333333 g
- Cholesterol 0 mg
- Fat 0.885001041666667 g
- Fiber 1.97348961790403 g
- Protein 2.358788125 g
- Saturated Fat 0.134046354166667 g
- Serving Size 1 1 serving (73g)
- Sodium 11.0991666666667 mg
- Sugar 11.8794762154293 g
- Trans Fat 0.0711951666666666 g
- Calories 63 calories
In a medium saucepan, add a 1/2 tbsp of butter, the diced pepper, and corn. Sauté for a minute or so over medium-high heat, stirring to coat everything with the butter. Add in 3/4 cup of water and cook over medium-high heat for 8 to 10 minutes, stirring occasionally. After the corn has cooked through, add the remaining butter, cumin, and salt and cook over low heat for another couple of minutes. The corn should be a bright yellow and tender with a bit of chew to it. Serve hot.
