Serve this very colorful side dish with any meal this summer! It's simple and fresh, and it'll perk up any summertime dinner plate. Kathy Franklin - Antioch, Tennessee.
2 inch Medium ears sweet corn, husked and cut into 1 pieces
1 Large sweet onion, cut into 16 wedges
1 inch Each medium green, sweet red and yellow peppers, cut into 1 pieces
1 tablespoon Olive oil
1 teaspoon Chili powder
0.75 teaspoon Seasoned Salt
0.5 teaspoon Sugar
Nutrition value
49
calories per serving
4 g Fat1 g Protein3 g Carbs2 g FiberOther
Current Totals
4 g Fat
1 g Protein
3 g Carbs
2 g Fiber
MacroNutrients
Carbs
3 g
Protein
1 g
Fiber
2 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
13 mg
Iron
1 mg
Vitamin A
271 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
26 mcg
Vitamin B12
0 mcg
Vitamin C
15 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
27 mg
Manganese
0 mg
Phosphorus
17 mg
Selenium
2 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
