Frozen corn, broccoli, and red bell pepper

Frozen corn: Frozen corn is sweet corn that has been harvested and processed quickly to maintain its freshness and flavor. This method preserves its nutrients, texture, and color, making it easy to use year-round. Originating in Mesoamerica, corn is a staple food in many Latin American cultures, and its frozen version is very practical for recipes like stews, salads, and stir-fries. Its notable properties include its contribution of fiber, B-complex vitamins, and antioxidants. In Hispanic America, corn is also commonly known as choclo (especially in countries like Peru and Bolivia) or simply elote when it is fresh and on the cob.

Broccoli: Broccoli is a cruciferous vegetable, recognized for its characteristic deep green color and high concentration of nutrients. Originating in the Mediterranean, its cultivation has spread globally due to its nutritional value and versatility in the kitchen. Broccoli is rich in vitamin C, fiber, and antioxidant compounds that help strengthen the immune system and improve digestion. In many recipes, it is used steamed, sautéed, or in soups. In Hispanic America, it is also known simply as broccoli, although in some places it is called bróculi or green bróculi.

Red bell pepper: The red bell pepper is a fruit of the Capsicum annuum plant, famous for its sweet flavor and vibrant color that adds an attractive visual touch and delicate flavor to dishes. Originating in Central America and Mexico, the red bell pepper is an excellent source of vitamin C, vitamin A, and antioxidants, ideal for boosting the immune system and improving eye health. It is widely used in salads, stir-fries, stews, and sauces. In different regions of Hispanic America, the red bell pepper may also be called aji rojo or simply aji, although the term pimiento is widely used in most countries.