Chile Pepper Corn With Cheese

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Yield
4 servings (serving size: 1/2 cup)
January 2001
RECIPE BY Oxmoor House

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

Nutritional Information

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

How to Make It

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

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