Creamed Corn and Red Bell Pepper

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

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.

Giangi's Kitchen Signature

 

Nutrition Facts
Creamed Corn and Red Bell Pepper
Amount Per Serving
Calories 259 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 30mg 10%
Sodium 11mg 0%
Potassium 331mg 9%
Total Carbohydrates 26g 9%
Dietary Fiber 3g 12%
Sugars 6g
Protein 4g 8%
Vitamin A 31.3%
Vitamin C 53.8%
Calcium 1.8%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.
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Creamed Corn and Red Bell Pepper

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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

Instructions

  1. In a heavy skillet cook the corn in the oil over moderately high heat, stirring for 5 minutes

  2. Add the bell pepper, and cook the mixture, stirring, for 3 to 4 minute more, or until the vegetables are tender.

  3. Add the cream and salt and pepper to taste and simmer the mixture until the cream is almost evaporated.

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