Spicy Corn and Peppers
Ingredients
Directions
1. In a large skillet, melt butter over medium heat. Add onion, bell pepper, cayenne pepper, chili powder and salt. Cook, stirring occasionally, until onion is soft, about 5 minutes
2. Add corn and tomatoes; cook, stirring often, until corn is tender and tomatoes have softened, about 10 minutes. Stir in milk; remove from heat. Serve immediately.
Recipe adapted from Martha Stewart's Spicy Corn and Peppers
- 1 tablespoon butter
- 1/2 small onion, finely chopped (about 1/4 cup)
- 1/2 red or green bell pepper, seeded and chopped
- 1 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 plum tomato, cored and chopped (about 1/2 cup)
- 1 1/2 cups frozen corn kernels
- 1/4 cup milk
Directions
1. In a large skillet, melt butter over medium heat. Add onion, bell pepper, cayenne pepper, chili powder and salt. Cook, stirring occasionally, until onion is soft, about 5 minutes
2. Add corn and tomatoes; cook, stirring often, until corn is tender and tomatoes have softened, about 10 minutes. Stir in milk; remove from heat. Serve immediately.
Recipe adapted from Martha Stewart's Spicy Corn and Peppers
