Spicy Corn



Serving size

about 1 cup corn
30 Minutes

This recipe can be multiplied or divided by 2 and keeps well for about 48 hours in the refrigerator. Reheat gently or serve cold.

Spicy Corn


1 tsp. Olive oil
1/4 cup Peppers, chili, green, canned (Anaheim pepper, seeded and diced)
1/2 large Green bell peppers (seeded and diced)
2 large ear Corn, sweet, white, raw (kernels cut from cob)
1/8 tsp. Salt
1 to taste Black pepper
1/2 ounce Semisoft goat cheese (or reduced fat cream cheese)


Place the olive oil in a large skillet over medium heat. Add the diced peppers and cook for about 5 minutes, tossing frequently.

Add the corn, salt and pepper and cook, tossing frequently for about 10 minutes.

Add the goat cheese and cook, stirring frequently, until the cheese is melted. Serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

The sweetness of corn just makes it perfect for balancing with spicy flavors. The Anaheim peppers offer a slight spiciness that works perfectly. If you like spicier food, add a half teaspoon of red pepper flakes.

"The President cannot make clouds to rain and cannot make the corn to grow, he cannot make business good; although when these things occur, political parties do claim some credit for the good things that have happened in this way."

William Howard Taft