Diabetes-Friendly Recipes

Sautéed Corn and Red Peppers

Servings: 8
Prep time:


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large red bell peppers, seeded and chopped
  • 4 cups fresh corn kernels, cut from 8 medium ears of corn (or frozen)
  • ¼ teaspoon crushed dried thyme
  • ¼ cup chopped parsley (optional)


  1. Heat oil in a large non-stick skillet over medium-high heat. Add onion and bell pepper. Cook, stirring, until onion is almost translucent, about 10 minutes.
  2. Stir in corn and thyme. Continue to cook, stirring, until corn is crisp-tender, about 3 minutes. If using, stir in parsley.

Nutrition Information

Per serving: 102 calories (21% calories from fat), 3 g protein, 3 g total fat (0.4 g saturated fat), 20 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 13 mg sodium




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