Italian Corn Skillet
Description
Add shredded rotisserie chicken to make this a quick complete meal.
Ingredients
- 4 ears corn, fresh, husked*
- 2 tablespoons olive oil
- 1 cup red onion, chopped
- 1 cup red or green bell pepper, chopped
- 1 6.5-oz jar artichoke hearts, marinated, drained, chopped (optional)
- 1 teaspoon basil, dried
- 1 teaspoon garlic salt
- ½ cup California walnuts, chopped, toasted
- ¼ cup Parmesan cheese, grated
- *May substitute 3 cups frozen and thawed or canned no salt added corn.
PREPARATION
- Hold each ear of corn upright in a large bowl; cut off kernels using a sharp knife.
- Heat oil in a very large nonstick skillet over medium heat. Add onion and cook for 10 minutes, stirring occasionally.
- Increase heat slightly and add corn, bell pepper, artichoke hearts, basil and garlic salt to skillet; cook and stir for 5 minutes more or until all vegetables are crisp-tender.
- Stir in walnuts and Parmesan cheese.
NUTRITION
- Calories: 270 cal
- Total Fat: 15 g
- Trans Fat: 0 g
- Cholesterol: 5 mg
- Sodium: 270 mg
- Carbohydrates: 32 g
- Dietary Fiber: 5 g
- Protein: 7 g