Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
1 small onion, diced
½ medium red bell pepper, diced
2 cloves garlic, minced
4 ears corn, kernels cut from cob (see Tip)
¼ cup water
1 medium tomato, chopped
3 scallions, sliced
½ teaspoon finely chopped fresh thyme, or ¼ teaspoon dried
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon cayenne pepper, or to taste
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add bell pepper and garlic and cook, stirring, for 2 minutes more. Add corn kernels and water and cook, stirring, until tender-crisp, about 5 minutes more. Remove from heat and stir in tomato, scallions, thyme, paprika, salt and cayenne.
Tip: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
99 calories;3.0 g fat(1.0 g sat); 2.0 g fiber; 17.0 g carbohydrates; 3.0 g protein; 47.0 mcg folate; 0 mg cholesterol; 6.0 g sugars; 0.0 g added sugars; 899.0 IU vitamin A; 26.0 mg vitamin C; 14.0 mg calcium; 1.0 mg iron; 208 mg sodium; 317.0 mg potassium