Creamed Corn and Red Bell Pepper

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

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*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 30mg10%
Sodium 11mg0%
Potassium 331mg9%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 6g7%
Protein 4g8%
Vitamin A 1565IU31%
Vitamin C 44.4mg54%
Calcium 18mg2%
Iron 0.6mg3%
* 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 


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


  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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