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Corn and Jalapenos


"Great combination of corn and peppers!"
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25 m servings 104 cals
Original recipe yields 3 servings

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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.

Nutrition Facts

Per Serving: 104 calories; 3.8 g fat; 18 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 132 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I really enjoyed this and so did my family. I made it as written, mostly. The only thing I did different was add butter for part of the oil. My husband used it as a topping to his pork taco. Gre...

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...