Creamed corn and red bell pepper.

Being on a Southern mood and having home made Southern and Buttermilk fried chicken, it was only appropriate to add creamed corn and red bell peppers as a side dish.

First of all we used fresh corn. The sweet smell of corn was wonderful and as a result the dish was sweet. The kernels of corn so tender and full of flavor.

I enjoy red bell peppers because of the flavor. However you may want to add or substitute with your favorite bell pepper.

I hope you will enjoy this dish as much as we did.


Creamed Corn and Red Bell Pepper

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creamed corn and red bell pepper
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4


  • 3 cups corn 3 cups fresh corn
  • 2 tbsps olive oil 2 tablespoons olive oil
  • 1 red bell pepper 1 finely chopped red bell pepper
  • 6 tbsps heavy cream 6 tablespoons half-and-half or heavy cream


  • In a heavy skillet cook the corn in the oil over moderately high heat, stirring for 5 minutes
  • Add the bell pepper, and cook the mixture, stirring, for 3 to 4 minute more, or until the vegetables are tender.
  • Add the cream and salt and pepper to taste and simmer the mixture until the cream is almost evaporated.


Calories: 259kcal | Carbohydrates: 26g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 11mg | Potassium: 331mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1565IU | Vitamin C: 44.4mg | Calcium: 18mg | Iron: 0.6mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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