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Large skillet with corn and bell pepper saute and flowered towel and corn on the cob in the background.
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5 from 3 votes

Sautéed Fresh Sweet Corn with Bell Peppers and Onions

Fresh sweet corn off the cob sautéed in butter and olive oil with red bell pepper on onion makes a delicious and easy summer side dish.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side, Side Dish, Side Dishes
Cuisine: American
Servings: 6
Calories: 178kcal
Author: Jessica Lawson

Equipment

Ingredients

  • 6 ears fresh sweet corn
  • 1 onion
  • 1 red bell pepper
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • salt and black pepper to taste
  • ¼ cup minced fresh parsley

Instructions

  • Shuck corn and remove corn silk. Use a sharp knife to cut the kernels away from the cobs. Use the back of your knife to scrape the milky juice out of the cobs into the bowl.
  • Finely dice onion and bell pepper.
  • In a large saute pan, heat oil and melt butter over medium heat. Add onions to the pan and saute for 2-3 minutes until softened and translucent.
  • Add diced pepper to the pan and cook for another 2-3 minutes until tender.
  • Add in corn kernels and cook for another 3-5 minutes until corn is crisp tender. Season with salt and pepper to taste. Remove pan from the heat and stir in fresh minced parsley.

Notes

If using frozen corn, be sure to thaw completely and drain any excess water.
Store any leftovers in an airtight container in the fridge. Reheat in the microwave or in a skillet over medium low heat.
See recipe post for variations on this simple sauteed corn and bell peppers recipe.

Nutrition

Calories: 178kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 76mg | Potassium: 328mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1233IU | Vitamin C: 36mg | Calcium: 13mg | Iron: 1mg