Skillet-Charred Corn & Peppers
This Skillet-Charred Corn & Peppers recipe is a vibrant, quick, and flavorful side dish that comes together in under 15 minutes. The high heat of the skillet brings out the natural sweetness of the corn and peppers, creating delicious charred notes that elevate any meal.
For 4 servings
Prepare the bell peppers: Wash, core, remove seeds, and thinly slice the bell peppers into uniform strips, about 1/4-inch thick. This ensures even cooking.
Heat the skillet: Place a large, heavy-bottomed skillet (cast iron works best for charring) over medium-high heat. Add the olive oil and allow it to shimmer, indicating it's hot enough.
Sauté bell peppers: Add the sliced bell peppers to the hot skillet. Spread them in a single layer as much as possible. Cook for 3-4 minutes, stirring occasionally, until they begin to soften and develop some charred spots.
Add corn and seasonings: Stir in the frozen corn kernels (no need to thaw). Add the smoked paprika, garlic powder, salt, and black pepper. Stir well to coat the vegetables evenly.
Continue charring: Continue to cook for another 4-5 minutes, stirring every minute or so. Allow the corn to get lightly charred and the peppers to become tender-crisp, but still retain a slight bite.
Check for doneness: Taste a piece of corn and pepper to ensure they are cooked to your desired tenderness and seasoning. Adjust salt and pepper if needed.
Finish and serve: Remove the skillet from the heat. If desired, squeeze fresh lime juice over the vegetables and sprinkle with chopped fresh cilantro. Serve immediately as a vibrant side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan: Cook in batches if necessary to ensure the vegetables get a good char instead of steaming. Overcrowding lowers the pan's temperature.
- 2Use high heat: Medium-high heat is crucial for achieving the 'charred' effect. Don't be afraid of a little browning!
- 3Frozen corn is your friend: There's no need to thaw frozen corn; it cooks perfectly from frozen in this recipe, saving you prep time.
- 4Experiment with bell pepper colors: Using a mix of red, yellow, and orange bell peppers not only adds visual appeal but also subtle variations in sweetness.
Adapt it for your goals.
Spicy Kick
Add 1/4 teaspoon of cayenne pepper or a pinch of red chili flakes along with the other seasonings for a touch of heat.
Herbaceous TwistHerbaceous Twist
Instead of cilantro, try finishing with fresh chopped parsley, basil, or even a sprinkle of dried oregano for a different aromatic profile.
Protein BoostProtein Boost
Stir in cooked black beans, grilled chicken strips, or sautéed shrimp during the last minute of cooking for a more substantial meal.
Why this is on our healthy list.
Rich in Vitamin C
Bell peppers are an excellent source of Vitamin C, an antioxidant that supports immune function and skin health.
Good Source of Fiber
Both corn and bell peppers contribute dietary fiber, aiding in digestion and promoting a feeling of fullness.
Antioxidant Powerhouse
The vibrant colors of bell peppers indicate a high content of various antioxidants, which help protect the body's cells from damage.
Frequently asked questions
Yes, absolutely! If using fresh corn, cut the kernels off the cob. It might require slightly less cooking time than frozen corn, so keep an eye on it for desired char and tenderness.
