Skillet Corn and Potato Toss

  • Total: 18 min
  • Prep: 5 min
  • Inactive: 3 min
  • Cook: 10 min
  • Yield: 4; Scant 1 cup per serving.
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1 Tbsp. olive oil

3/4 cup diced onion

3/4 cup diced red or green bell pepper

1 can (14.5 oz.) Del Monte® Diced New Potatoes, well drained

1 can (15.25 oz.) Del Monte® Whole Kernel Corn-No Salt Added, well drained

(Optional) salt

(Optional) black pepper


  1. 1. Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until beginning to richly brown on edges, stirring occasionally.
  2. 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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