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Mexicali Rose Skillet Corn

Categories: Vegetarian
Type: Side Dishes

Chop up some healthy vegetables for this delicious skillet corn dish.

Serves: Serves: 6 (1 1/2 cup)


  • 3/4 cup finely chopped celery
  • 3/4 cup finely chopped onion
  • 1/2 cup finely chopped green bell pepper
  • 1/4 cup (one 2-ouncejar) chopped pimiento, undrained
  • 1 tablespoon reduced-calorie margarine
  • 1/8 teaspoon black pepper
  • 3 cups frozen whole-kernel corn, thawed
  • 1 teaspoon dried parsley flakes

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  1. In a large skillet sprayed with butter-flavored cooking spray, saute celery, onion, and green pepper for 5 minutes.
  2. Stir in undrained pimiento, margarine, and black pepper. Add corn and parsley flakes. Mix well to combine.
  3. Lower heat, cover, and simmer for 5 minutes, stirring occasionally.
  • Thaw corn by placing in a colander and rinsing under hot water for one minute.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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