Advertisement
Ingredients
- 4large ears of corn
- 1tablespoon corn, peanut or vegetable oil
- 1tablespoon butter
- ½cup finely chopped onion
- 1teaspoon finely minced garlic
- 1½cups finely chopped sweet pepper, preferably green
- Salt to taste if desired
- Freshly ground pepper to taste
- ½teaspoon ground cumin
Nutritional analysis per serving (4 servings)
236 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 6 grams protein; 560 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Using a sharp knife, cut and scrape the kernels from the corncobs. There should be about two cups.
- Step 2
Heat the oil and butter in a skillet and add the onion, garlic and chopped pepper. Add corn, salt and pepper. Cook, stirring, briefly and sprinkle with cumin.
- Step 3
Cover and cook over low heat about three minutes. Remove from the heat and serve.
Private Notes
Comments
This is always a good combination when vegetables are fresh. I wanted Asian accents so added a touch of Sriracha, Thai basil, and sesame oil and skipped the cumin.