Corn and Jalapenos

Corn and Jalapenos

shackbart

"Great combination of corn and peppers!"
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Ingredients

25 m servings 104 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil over medium low heat. Cook and stir jalapeno pepper in hot oil until softened, about 5 minutes. Add onion; cook and stir until the onion is soft, about 2 minutes more. Add corn. Season mixture with salt and black pepper. Continue cooking and stirring until the corn is hot, about 5 minutes. Sprinkle cilantro over the mixture, stir, and simmer another 30 to 60 seconds.

Reviews

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I used it as a topping for broiled tilapia that was was seasoned with some Adobo and Smart Balance butter. I broiled the fish on one side and added the corn mixture after the fish was turned ove...

This recipe was just ok for us. I really liked all the components in the dish, but, the frozen corn became slightly chewy. I cooked according to the recipe, but, maybe I just need to cook long...

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