Sautéed Corn and Red Peppers

(makes 8 servings)

1 tablespoon (15 ml) olive oil
1 large onion, chopped
2 large red bell peppers, seeded and chopped
4 cups (660 g) fresh corn kernels, cut from 8 medium ears of corn
1/4 teaspoon (1.25 ml) crushed dried thyme
1/4 cup (15 g) chopped parsley (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper. Cook, stirring, until onion is soft, about 5 minutes.
2. Stir in corn and thyme. Continue to cook, stirring, until corn is crisp-tender, about 3 minutes. If using, stir in parsley and serve hot.

Per serving: 102 calories (21% calories from fat), 3 g protein, 3 g total fat (0.4 g saturated fat), 20 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 13 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (1 bread/starch, 1 vegetable)