Sautéed Corn and Poblanos
Serves 8|
Hands-On Time:
|
Total Time:
Ingredients
- 2 tablespoons canola oil
- 1 to 2 poblano peppers, seeded and cut into 1-inch pieces
- 1 medium red onion, chopped
- 1 10-ounce packages frozen corn, thawed
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 2 tablespoons fresh lime juice
Directions
- Heat the oil in a large skillet over medium-high heat. Add the poblano(s) and onion and cook, stirring often, until the poblano(s) are blistered in spots, 4 to 6 minutes. Add the corn, garlic, 1 teaspoon salt, and ¼ teaspoon black pepper and cook, stirring often, until the corn is heated through, 2 to 3 minutes. Mix in the lime juice.
Nutritional Information
- Per Serving
- Calories 102
- Fat 4g
- Sat Fat 0g
- Cholesterol 0mg
- Sodium 293mg
- Protein 3g
- Carbohydrate 15g
- Sugar 3g
- Fiber 3g
- Iron 0mg
- Calcium 5mg
What does this mean? See
Nutrition 101
.
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Quick Tip
This dish can be made up to 1 hour in advance; serve at room temperature.
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