Spicy Mexican-Style Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large ears sweet corn1 cup cherry or grape tomatoes 3 jalapeno peppers (use 1 green bell pepper if you don't want it spicy)1 small to medium onion2 tbsp canola oil1 tsp salt, or to taste1/2 tsp black pepper, or to taste
Prep: Cut the corn off the ears. Halve the cherry tomatoes if they're too big. Dice the peppers. Chop the onion.
Heat 2 tbsp canola oil in a pan. Saute the onion (~ 1 cup) until it's lightly browned. Add the peppers, and saute another minute or two until the peppers become tender. Add the corn and tomatoes, and heat through. Season with salt and pepper.
Optional seasonings: cumin, coriander, oregano, and cayenne pepper all work well with this dish (approximately 1/4 tsp, more if using fresh oregano).
Number of Servings: 4
Recipe submitted by SparkPeople user JRMURRAY8.
Heat 2 tbsp canola oil in a pan. Saute the onion (~ 1 cup) until it's lightly browned. Add the peppers, and saute another minute or two until the peppers become tender. Add the corn and tomatoes, and heat through. Season with salt and pepper.
Optional seasonings: cumin, coriander, oregano, and cayenne pepper all work well with this dish (approximately 1/4 tsp, more if using fresh oregano).
Number of Servings: 4
Recipe submitted by SparkPeople user JRMURRAY8.
Nutritional Info Amount Per Serving
- Calories: 209.7
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 601.8 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 5.3 g
- Protein: 5.5 g
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