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Chile Pepper Corn With Cheese

Yield 4 servings (serving size: 1/2 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

Oxmoor House Healthy Eating Collection