Southwestern Corn and Peppers
Bright, colorful, and bursting with bold flavors, Southwestern Corn and Peppers is the perfect side dish to elevate any meal. This quick and easy recipe features sweet, fresh corn kernels paired with a medley of vibrant bell peppers and a hint of heat from finely chopped jalapeño. Sautéed with garlic, red onion, and a smoky blend of cumin and paprika, the dish is finished with a zesty squeeze of lime juice and a sprinkle of fresh cilantro for a burst of freshness. Ready in just 30 minutes, this versatile creation can be served warm alongside grilled meats, spooned over tacos, or enjoyed as a vibrant salad topping. Whether you're hosting a summer barbecue or spicing up a weeknight dinner, this Southwestern-inspired recipe is a celebration of wholesome ingredients and bold, southwestern flair.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 3 cups fresh corn kernels (about 4 ears of corn or frozen equivalent)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 jalapeño pepper, finely chopped (seeds removed for less heat, if desired)
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the red onion and garlic, and sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Stir in the diced red, green, and yellow bell peppers, as well as the jalapeño pepper. Cook for 4-5 minutes, stirring occasionally, until the peppers begin to soften.
Add the corn kernels to the skillet, and stir well to combine with the peppers and onions.
Sprinkle the ground cumin, smoked paprika, kosher salt, and black pepper over the vegetables. Stir thoroughly to ensure the spices are evenly distributed.
Continue cooking for an additional 5-6 minutes, stirring occasionally, until the corn is tender and the peppers are fully cooked but still vibrant in color.
Remove the skillet from heat. Stir in the chopped cilantro and freshly squeezed lime juice.
Taste and adjust seasoning with more salt or lime juice, if needed.
Serve warm as a side dish, or let it cool slightly and use it as a filling for tacos or topping for salads.
Nutrition Facts
Calories |
902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 699 mg | 30% | |
| Total Carbohydrate | 148.5 g | 54% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 53.1 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2604 mg | 55% | |
*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.
