Recipe by Oxmoor House January 2001

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Credit: Oxmoor House

Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Yield:
5 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

83 calories; fat 2.2g; saturated fat 1.1g; protein 2.5g; carbohydrates 16.5g; fiber 2.2g; cholesterol 5mg; iron 0.8mg; sodium 259mg; calcium 11mg.
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