Print

Easy Bulk Friendly Corn and Pepper Skillet Recipe for Quick Meals

corn and pepper skillet - featured image
Print Recipe

A quick, colorful, and filling skillet dish featuring sweet corn and bell peppers, perfect for busy weeknights or meal prep. This recipe is simple, bulk-friendly, and packed with flavor.

Ingredients

Scale
  • 4 cups frozen corn kernels (600 g)
  • 3 medium bell peppers (assorted colors, diced)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium onion (finely chopped)
  • 3 garlic cloves (minced)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro (chopped, optional)
  • 1 tablespoon fresh lime juice (optional)

Instructions

  1. Dice the bell peppers into roughly 1/2-inch pieces. Finely chop the onion and mince the garlic cloves.
  2. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Wait until the oil shimmers but isn’t smoking (about 1-2 minutes).
  3. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until translucent and slightly softened.
  4. Stir in the minced garlic, smoked paprika, and cumin. Cook for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
  5. Add the diced bell peppers and sauté for 5-7 minutes until softened but still slightly crisp. Add a splash more olive oil if the pan looks dry.
  6. Stir in the frozen corn kernels and cook for 8-10 minutes, stirring every couple of minutes to warm through and develop slight char spots.
  7. Season with salt and freshly cracked black pepper to taste. If using, stir in fresh lime juice and chopped cilantro right before serving.
  8. Serve immediately warm or store in an airtight container in the refrigerator for up to 4 days.

Notes

Use medium heat to avoid burning or sogginess. Frozen corn is preferred for less moisture and better caramelization. Add cayenne or jalapeño for heat. Stir in cooked beans or chickpeas for protein boost. Fresh lime juice and cilantro add brightness. Store leftovers in airtight container for up to 4 days and reheat with a splash of water or oil.

Nutrition

Keywords: corn skillet, bell peppers, quick meals, bulk cooking, easy recipe, vegetarian, gluten-free, meal prep

Find it online: https://sweetstirring.com/easy-bulk-friendly-corn-and-pepper-skillet-recipe-for-quick-meals/