Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 2 cups fresh corn kernels
- 1/2 cup red bell pepper, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons red onion, chopped
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions[]
- Heat a nonstick skillet over medium heat.
- Add corn kernels; cook 5 minutes, stirring frequently.
- Combine corn, red bell pepper, parsley, red onion, lime juice, olive oil, salt, and pepper, tossing gently.
Yield: 4 servings