Creamy Sweet Corn Sauteed with Peppers
Experience the perfect balance of sweet and savory with this Creamy Sweet Corn Sautéed with Peppers recipe, a vibrant and velvety side dish that's ready in just 25 minutes! Juicy sweet corn kernels are sautéed with a colorful medley of red and green bell peppers, aromatic garlic, and onion, then finished with a luscious blend of heavy cream and Parmesan cheese for a rich, silky texture. A hint of butter and olive oil enhances the natural flavors, while a sprinkle of red pepper flakes adds optional heat. Topped with freshly chopped parsley, this easy-to-make dish pairs beautifully with grilled meats, roasted chicken, or vegetarian mains, making it a crowd-pleaser for any occasion. Perfect for weeknight dinners or holiday spreads, this skillet masterpiece is as visually appealing as it is delicious.
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Recipe Information
Ingredients
- 4 cups fresh sweet corn kernels
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 small yellow onion
- 2 cloves garlic cloves
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.5 cup heavy cream
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Prepare the vegetables by dicing the red and green bell peppers, finely chopping the onion, and mincing the garlic cloves.
Heat the butter and olive oil in a large skillet over medium heat until melted and shimmering.
Add the chopped onion to the skillet and sauté for 2-3 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
Add the diced red and green bell peppers to the skillet, and cook for 3-4 minutes, stirring occasionally, until slightly softened.
Stir in the sweet corn kernels and season with salt, black pepper, and red pepper flakes (if using). Cook for 5 minutes, stirring frequently, until the corn is bright and tender.
Lower the heat to medium-low, and pour in the heavy cream. Stir to coat the vegetables evenly in the creamy sauce.
Sprinkle the Parmesan cheese into the skillet, stirring until melted and combined. Let the mixture simmer for 1-2 minutes until the sauce thickens slightly.
Remove the skillet from the heat, and adjust the seasoning to taste if necessary.
Garnish with chopped fresh parsley before serving. Serve warm as a side dish to complement your favorite main course.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 15.5 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
