We love fresh summer corn when it's in season, but frozen corn makes a great year-round substitute in this quick and easy side dish. Source: Diabetic Living Magazine, Summer 2018

Diabetic Living Magazine
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Ingredients

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Directions

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  • Cut corn kernels from cobs to get 2 cups.

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  • Heat oil in a 10-inch skillet over medium heat. Add the corn, bell pepper, and onion. Cook, stirring, until the bell pepper and onion are tender-crisp, about 5 minutes. Season with salt and pepper.

  • Serve the salad warm or chilled. (Before chilling, drain the vegetables.) Sprinkle with basil before serving, if desired.

Nutrition Facts

104 calories; 155 mg sodium. 21 g carbohydrates; 3 g fiber; 8 g sugar; 3 g protein;