Spicy Corn with Poblano Peppers
Ingredients
- 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
Instructions
- 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.
Yield
4 servings
serving size
1/2 cup (125 mL).
nutritional analysis
Per Serving
| Calories | 100 |
| Total Fat | 4 g |
| Saturated Fat | 0.3 g |
| Cholesterol | 0 mg |
| Carbohydrates | 17 g |
| Fiber | 3 g |
| Protein | 2 g |
| Sodium | 300 mg |
