Italian Corn Skillet

DESCRIPTION

Add shredded rotisserie chicken to make this a quick complete meal.

Total Time
30 Mins
Serves
6
Meal
Dinner Lunch
Course
Side

Total Time

Prep Time
15 Mins
Cook Time
15 Mins
Total Time
30 Mins

Nutrition

Calories
270 cal
Total Fat
15 g
Trans Fat
0 g
Cholesterol
5 mg
Sodium
270 mg
Carbohydrates
32 g
Dietary Fiber
5 g
Protein
7 g

Ingredients

  • 4 ears corn, fresh, husked*
  • 2 tablespoons olive oil
  • 1 cup red onion, chopped
  • 1 cup red or green bell pepper, chopped
  • 1 6.5-oz jar artichoke hearts, marinated, drained, chopped (optional)
  • 1 teaspoon basil, dried
  • 1 teaspoon garlic salt
  • ½ cup California walnuts, chopped, toasted
  • ¼ cup Parmesan cheese, grated
  • *May substitute 3 cups frozen and thawed or canned no salt added corn.

Preparation

  1. Hold each ear of corn upright in a large bowl; cut off kernels using a sharp knife.
  2. Heat oil in a very large nonstick skillet over medium heat. Add onion and cook for 10 minutes, stirring occasionally.
  3. Increase heat slightly and add corn, bell pepper, artichoke hearts, basil and garlic salt to skillet; cook and stir for 5 minutes more or until all vegetables are crisp-tender.
  4. Stir in walnuts and Parmesan cheese.