Gussied-Up Corn

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“I get tired of just heating up frozen corn to serve as a side dish, and my kids aren't big fans of corn-style casseroles. Trying to be more creative, I tried this a few years ago and everyone loved it. Just something different than the same old, same old corn. Very simple to prepare. The measurements of peppers and onions are approximate, I never measure, I just put in what looks about right.”

Ingredients Nutrition

  • 1 (24 ounce) package frozen corn in butter sauce or 1 (24 ounce) packageregular frozen corn, about 4 cups
  • 34 cup green pepper, chopped (put in amount to taste, I usually just use one medium-sized pepper)
  • 12 cup yellow onion, chopped (put in amount to taste, I usually use about 1/4 of one large onion)
  • cooking spray (or 1-2 pats butter)
  • 2 tablespoons butter, if using regular frozen corn (or more) (optional)


  1. If using frozen corn in butter sauce, put in large sauce pan and heat per directions on package.
  2. If using regular frozen corn, prepare per directions.
  3. Spray pan with cooking spray, or melt pats of butter, if preferred. Place pan over medium heat.
  4. Begin to cook green peppers, moving frequently, for about 3-4 minutes.
  5. Add onions to green peppers, and continue to cook for another 3-4 minutes, moving frequently.
  6. If using frozen corn in butter sauce, once all the butter chips are melted, add peppers/onions and mix well.
  7. If using regular frozen corn, drain, then mix in peppers/onions. Add butter and stir until butter is melted.
  8. Sometimes I make this using red pepper instead of green, and at Christmastime I use both red and green peppers for spectacular color.
  9. Since package sizes vary, adjust the amount of peppers/onions you use depending on what size package of corn you have, or if you don't use the whole package.
  10. The cooking time varies, depending on which type of corn you use. The frozen corn in butter sauce variety takes longer to heat.

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