Southwestern Pan-Seared Corn
Sautéed corn and peppers make a quick side dish with robust Southwestern flavor.
- 2/3 cups red bell peppers, diced
- 2 2/3 cups corn kernels
- 1/2 cup red onions, diced
- 1 Tbs vegetable oil
- 1/2 cup poblano peppers, diced
- 1/2 tsp cumin, ground
- 2/3 cup olives, sliced
- 3 Tbs cilantro, chopped
- 1 1/2 tsp lime juice
- 1/2 tsp salt
- Heat oil in a large sauté pan over high heat. Add corn just before oil begins to smoke and sauté for 2-3 minutes until lightly browned.
- Place corn in a large mixing bowl and set aside. Pour bell peppers, onions and poblanos into sauté pan and cook for 5 minutes over high heat, stirring occasionally. Add cumin and continue to cook for 1-2 minutes. Turn heat down to low, stir in remaining ingredients and toss with corn.
Calories from Fat 59 (34%)
(11%)Total Fat 7g
(4%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Total Carbohydrate 28g
(18%)Dietary Fiber 5g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.