Ingredients
- 1 tsp vegetable oil
- ½ cup chopped onion
- 2 cups fresh whole-kernel corn, or 1 (10 oz) package whole-kernel corn, thawed
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- ½ tsp hot dried chile pepper
- ¼ cup tarragon or white wine vinegar
Make it step by step
- In a large, non-stick skillet, heat oil and cook onion until translucent.
- Place vegetables in skillet and stir-fry 2 minutes.
- Stir in chile pepper and vinegar, cooking just long enough to warm through.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.