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.

Diabetic Living Magazine
Source: Diabetic Living Magazine, Summer 2018

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Recipe Summary test

active:
10 mins
total:
10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 3g; carbohydrates 21g; dietary fiber 3g; sugars 8g; sodium 155mg.
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