< back to recipes

Corn and Bell Pepper Sauté

Serves 4-6

I love this recipe in the summer when I can get fresh, local corn!


  • 1 tbsp extra virgin olive oil

  • 1 small onion, cut in half from pole to pole and sliced

  • 1 bell pepper, color of choice and cut into strips

  • 2 tsp cumin

  • Pinch of cayenne pepper, more or less depending on your desire for spiciness

  • 3 cloves garlic, minced

  • 4 ears of fresh corn, cut off the cob (or 1 15 oz can corn)

  • 1/2 cup chopped cilantr

  • Salt and pepper to taste


Heat extra virgin olive oil in medium skillet over high heat. Add onion and pepper and saute stirring frequently until soft about 8 minutes, reducing heat if onion begins to burn. Add garlic, cumin, and cayenne and saute for 3 more minutes. Add corn and cook for 3 more minutes. Stir in cilantro, salt, and pepper.

*Great as is or used as a topping/filling in tacos, burritos, and quesadillas


Print This!