Skillet Corn and Potato Toss Recipe

Skillet Corn and Potato Toss Recipe

  • 1 tablespoon olive oil
  • 3/4 cup diced onion
  • 3/4 cup diced red or green bell pepper
  • 1 (14.5 ounce) can DEL MONTE® Diced New Potatoes, well drained
  • 1 (15.25 ounce) can DEL MONTE® Whole Kernel Corn, No Salt Added, well drained
  • Salt (optional)
  • Black pepper (optional)
  1. Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until they begin to richly brown on edges, stirring occasionally.
  2. Stir in the potatoes and corn, cook 3 minutes to heat through. Remove from heat, cover and let stand 3 minutes to absorb flavors. Stir before serving. Salt and pepper to taste, if desired.
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