Chile Pepper Corn With Cheese

Oxmoor House
4 servings (serving size: 1/2 cup)


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Cooking spray
1/2 teaspoon butter
1 Anaheim chile pepper, seeded and finely chopped
1 (10-ounce) package frozen whole kernel corn, thawed
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup (1 1/3 ounces) shredded reduced-fat sharp Cheddar cheese


Coat a large skillet with cooking spray. Place over medium-high heat until hot; add butter, tilting skillet to coat bottom. Add chile pepper, and cook 3 minutes or until crisp-tender. Add corn and next 4 ingredients; cook 2 minutes or until thoroughly heated. Remove from heat, and sprinkle with cheese. Let stand 2 minutes or until cheese melts.

Created date

March 2010

Nutritional Information

Calories 95
Fat 2.6 g
Satfat 1.2 g
Protein 5 g
Carbohydrate 15.6 g
Cholesterol 6 mg
Iron 0.5 mg
Sodium 143 mg
Caloriesfromfat 25 %
Fiber 1.8 g
Calcium 89 mg