Yellow Corn and Red Pepper Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet corn and roasted red peppers tossed in a light garlic-herb sauce, perfect for a quick vegetable side or main course. This asian ready in about 15 minutes pairs vegetable oil, thinly sliced red bell pepper, (from 2 ears) fresh corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 2 Asian cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 sliced red bell pepper and stir-fry for 3 minutes until slightly tender.
  2. Step 2: Add 1 cup fresh corn kernels and 2 minced garlic cloves, stirring constantly for 2 minutes until corn is tender-crisp.
  3. Step 3: Stir in 1 tbsp soy sauce and 1 tsp rice vinegar, cooking for 1 minute until flavors meld.
  4. Step 4: Remove from heat and stir in 1/4 cup chopped cilantro. Season with salt to taste.

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Frequently asked questions

How long does Yellow Corn and Red Pepper Stir-Fry take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Yellow Corn and Red Pepper Stir-Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Yellow Corn and Red Pepper Stir-Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Yellow Corn and Red Pepper Stir-Fry for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Yellow Corn and Red Pepper Stir-Fry?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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