Directions:
- In the skillet, heat the butter over medium low heat until melted.
- Add the onion and saute until wilted but not brown.
- Add the bell peppers and the corn and stir to coat everything with butter, sprinkle with some salt, pepper, and cayenne, and continue cooking over med-low heat, stirring frequently, until all liquid (if any) completely evaporates, the vegetables start to take on a slight caramalization and the whole room smells really, really good.
- (This should take about 20 minutes).
- Taste, adjust the seasonings if you need to, and serve.
- Note: I say to use a cast iron skillet because, as with cornbread, I believe this dish suffers in flavor if it is not cooked in one.
- However, if you don't have one, you can use another skillet- just know that it would be much better cooked in a cast iron skillet.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.76 Kcal (698 kJ) | ||
| Calories from fat | 58.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.51g | 10% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 6.03mg | 0% | |
| Potassium | 281.33mg | 6% | |
| Total Carbs | 23.3g | 8% | |
| Sugars | 4.49g | 18% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 3.28g | 7% | |
| Vitamin C | 40.8mg | 68% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 16.8mg | 93% | |
| Calcium | 11.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 110.88 Kcal (464 kJ) | ||
| Calories from fat | 38.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 10% | |
|---|---|---|---|
| Cholesterol | 10.15mg | 5% | |
| Sodium | 4.01mg | 0% | |
| Potassium | 187.07mg | 6% | |
| Total Carbs | 15.49g | 8% | |
| Sugars | 2.98g | 18% | |
| Dietary Fiber | 2.09g | 13% | |
| Protein | 2.18g | 7% | |
| Vitamin C | 27.1mg | 68% | |
| Vitamin A | 0.7mg | 35% | |
| Iron | 11.2mg | 93% | |
| Calcium | 7.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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