Southwestern Corn

November 5th, 2010 by Elise Printer friendly version Printer friendly version Leave a reply »
Southwestern CornI made this corn recipe as a side dish to accompany taco salad. It comes from Vegetarian Times: Low-fat and Fast. Jason and I agreed that it was very tasty and it was extremely quick and easy to make!
Nutritional Information
87 calories; 3g protein; 19g carbohydrates; 1g fat; 0mg cholesterol; 138mg sodium; 2g fiber

Makes 4 servings
  • 2 cups fresh or frozen corn
  • 1/2 cup green bell pepper, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1/2 cup water
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  1. Combine corn, bell pepper, water and onion in a 2-quart saucepan and bring to a boil over high heat.
  2. Cover and reduce heat to medium-low. Simmer for 6 minutes, or until veggies are crisp-tender.
  3. Drain veggies and stir in the other ingredients before serving.
From Vegetarian Times: Low-fat & Fast by the editors of Vegetarian Times magazine

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