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Skillet Poblano Corn

Photo: Oxmoor House
Prep time 5 mins
Cook time 5 mins
Yield 5 servings (serving size: 1/2 cup)

Ingredients

  • Cooking spray
  • 4 teaspoons light stick butter, divided
  • 1 cup seeded, chopped poblano chile peppers, divided (about 2 peppers)
  • 3 cups frozen whole-kernel corn, thawed and divided
  • 1 teaspoon ground cumin, divided
  • 1/2 teaspoon salt

Nutrition Information

  • calories 83
  • fat 2.2 g
  • satfat 1.1 g
  • protein 2.5 g
  • carbohydrate 16.5 g
  • fiber 2.2 g
  • cholesterol 5 mg
  • iron 0.8 mg
  • sodium 259 mg
  • calcium 11 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray; add 2 teaspoons light butter, and melt over medium-high heat. Add 1/2 cup chopped chiles, and cook, stirring constantly, 3 minutes or until tender. Add 1 1/2 cups corn and 1/2 teaspoon cumin; cook 2 minutes, stirring constantly. Transfer corn mixture to a large serving bowl; cover and keep warm.

  2. Repeat procedure with remaining ingredients. Add to reserved corn mixture. Toss with salt.

Oxmoor House Healthy Eating Collection