Sweet Corn with Anaheim Peppers

This sweet corn recipe is packed with brilliant colors and delicious flavors

By Mark Hinds  |  Updated April 16, 2021  |  0 Comments 

Sweet corn cooked with Anaheim peppers is easy to make and packed with brilliant colors and great flavor.

This recipe is the type of side dish that can be thrown together on a moments notice and goes especially well with chicken or pork dishes. It’s also a simple way to get people to eat something healthy.

This sweet corn recipe only has a couple of ingredients that are easy to keep on hand.

Corn Ready To Cook
Getting everything ready to cook

I generally make this recipe with frozen corn; it’s also delicious with fresh corn taken right off the cob.

A little pat of butter helps to bring out the corn’s natural sweetness, making the corn even more delicious.

Corn Cooking
Butter makes everything better

Try serving it with our Apple Cider Soaked Pork Shoulder, Southwestern Sous Vide Rack of Lamb, or Smoked Chicken recipes.

Sweet Corn Recipe

Sweet Corn with Anaheim Peppers

4.67 from 6 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

  • 2 cups corn
  • 1 Anaheim pepper, diced
  • 1 1/2 tbsp butter, divided
  • 1/2 tsp cumin
  • 1/2 tsp salt

Instructions

  • In a medium saucepan, add a 1/2 tbsp of butter, the diced pepper, and corn. Sauté for a minute or so over medium-high heat, stirring to coat everything with the butter.
  • Add in 3/4 cup of water and cook over medium-high heat for 8 to 10 minutes, stirring occasionally.
  • After the corn has cooked through, add the remaining butter, cumin, and salt and cook over low heat for another couple of minutes.
  • The corn should be a bright yellow and tender with a bit of chew to it. Serve hot.
Making this RecipeTag us on Instagram at @umami.site and hashtag it #umami_site
Nutrition
Calories: 116kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 376mg | Potassium: 167mg | Fiber: 2g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 5.9mg | Iron: 0.5mg

Mark Hinds

A passionate writer, overly curious cook, and Umami's founder. Mark can often be found cooking for friends.

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