Oven Corn and Pepper Skillet
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 3 servings
This Tex-Mex inspired dish featured oven roasted and charred corn with bell peppers and red onion. Topped with feta and cilantro. Just pop it into the oven or you can make this on the BBQ, too!
Add to CollectionGo to Collections
- 3 cobs corn kernels cut off (about 1 1/2 cups)
- 1/2 medum red bell pepper seeded, cored and roughly diced
- 1/2 medium orange bell pepper seeded, cored and roughly diced
- 1/4 large red onion cut into thick slices
- 1 Tbsp olive oil
- Salt and freshly ground pepper
- Crumbled feta cheese
- Chopped fresh cilantro
- Lime wedges, for drizzling
Place skillet in cold oven. Preheat oven to 400 F., leaving the skillet in the preheating oven to heat. Allow skillet to stay in the oven 5-10 after oven is preheated.
Meanwhile, cut kernels off corn and combine in a bowl with the diced peppers and sliced red onion. Drizzle with olive oil and season with a bit of salt and freshly ground pepper. Stir well to combine.
When skillet is good and hot, carefully remove from oven and add corn mixture. Quickly spread in an even layer and place in oven. Roast for 15-20 minutes, stirring once halfway through, until corn and peppers are tender. Remove skillet and stir mixture. Allow to stand a few minutes before serving.
To serve, top with crumbled feta cheese and chopped cilantro and serve with lime wedges for drizzling.
Calories: 52kcal | Carbohydrates: 2g | Fat: 4g | Sodium: 1mg | Potassium: 55mg | Sugar: 1g | Vitamin A: 620IU | Vitamin C: 26mg | Iron: 0.1mg