Fuente: "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo | Categoría: Guarniciones, Diabéticos, Saludables Para el Corazón

Spicy Corn with Poblano Peppers

Enjoy this dish for a quick trip to Mexico! Canola oil’s high heat tolerance is perfect for sautéing.

INGREDIENTES

1 Tbsp canola oil 15 mL
1 medium poblano pepper, stemmed, seeded and chopped
1 cup diced onions 250 mL
1 1/2 cups frozen corn, thawed 375 mL
1 tsp chili powder 5 mL
1/2 tsp ground cumin 2 mL
1/2 medium tomato, seeded and diced
1/2 tsp salt 2 mL

INSTRUCCIONES

1. In large, nonstick skillet, heat canola oil over medium-high heat. Add pepper and onions and cook 6 minutes or until very richly browned, stirring frequently. Stir in corn, chili powder, and cumin; sauté 1 minute.
2. Remove from heat; add tomato and salt. Toss gently. Let stand 2 minutes to absorb flavors and bring out moisture. Stir before serving.

RINDE

4 servings

TAMAÑO DE LA PORCIÓN

1/2 cup (125 mL).

ANÁLISIS NUTRICIONAL

Per Serving

Calorías	100
Grasa total	4 g
Grasa saturada	0.3 g
Colesterol	0 mg
Carbohidratos	17 g
Fibra	3 g
Proteína	2 g
Sodio	300 mg

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PLATILLO

PREPARACIÓN

DIETAS