This easy corn dish is sure to dress up almost any entree. The tender corn is paired with some crunchy veggies—water chestnuts, red pepper and chopped carrot.
—Glenda Watts, Charleston, IL
Takes: 15 min. • Makes: 4 servings
1/4 cup chopped carrot
1 Tbsp. olive oil
23/4 cups fresh or frozen corn, thawed
1/4 cup chopped water chestnuts
1/4 cup chopped sweet red pepper
In a large cast-iron or other heavy skillet, saute carrot in oil until crisp-tender. Stir in corn, water chestnuts, and red pepper; heat mixture through.
3/4 cup: 140 cal., 4g fat (1g sat. fat), 0 chol., 7mg sod., 26g carb. (3g sugars, 3g fiber), 4g pro. Diabetic exchanges: 11/2 starch, 1/2 fat.
TEST KITCHEN TIP
Water chestnuts aren't actually nuts—they're vegetables that grow underwater. You can find them among the Asian foods in your grocery. To add a similar crunch, you can use chopped celery hearts instead.