Southwestern Corn Stuffing Recipe

Name: Southwestern Corn Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears fresh corn; 1 stalk celery, chopped (1/2 cup); 1 small green sweet pepper, chopped (1/2 cup); 1 small sweet red pepper, chopped (1/2 cup); 1 small onion, chopped (1/2 cup); 1 tablespoon margarine or 1 tablespoon butter; 1 tablespoon snipped fresh cilantro or 1 tablespoon parsley; ¼ teaspoon salt; ⅛ teaspoon pepper; 8 cups dry whole wheat bread or 8 cups white bread, cubed; 1 -2 fresh or canned jalapeno pepper; 1 -1 ¼ cup chicken broth

Servings: persons

3 ears fresh corn
1 stalk celery, chopped (1/2 cup)
1 small green sweet pepper, chopped (1/2 cup)
1 small sweet red pepper, chopped (1/2 cup)
1 small onion, chopped (1/2 cup)
1 tablespoon margarine or 1 tablespoon butter
1 tablespoon snipped fresh cilantro or 1 tablespoon parsley
¼ teaspoon salt
⅛ teaspoon pepper
8 cups dry whole wheat bread or 8 cups white bread, cubed
1 -2 fresh or canned jalapeno pepper
1 -1 ¼ cup chicken broth

1
Remove the husk from corn; scrub with a stiff brush to remove silks.
2
Rinse.
3
Use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape the cobs with the dull edge of the knife.
4
Cook corn, covered, in a small amount of boiling unsalted water for 2 minutes; drain well.
5
Set aside.
6
In a large skillet cook celery, green and red sweet pepper, and onion in margarine or butter until tender.
7
Stir in cilantro or parsley, salt, and pepper.
8
Set aside.
9
In a large mixing bowl combine cooked corn, bread cubes, and jalapeno pepper.
10
Add celery mixture.
11
Drizzle with enough broth to moisten, tossing lightly.
12
Transfer stuffing to a 2-quart casserole.
13
Bake, covered, in a 375 degrees oven for 30-35 minutes or until heated through.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 ears fresh corn, 1 stalk celery, chopped (1/2 cup), 1 small green sweet pepper, chopped (1/2 cup), 1 small sweet red pepper, chopped (1/2 cup), and more.

Yes, Southwestern Corn Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Corn Stuffing

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