|Onion||1 Large, chopped|
|Canned whole kernel corn||32 Ounce, drained (2 Cans, 16 Ounces Each)|
|Canned chopped green chili peppers||2 Tablespoon (From A 4 Ounce Can)|
|Canned sliced carrots||1 Pound (1 Can)|
1. Saute onion in 2 tablespoons of the butter or margarine until soft in a medium-size skillet.
2. Stir in the remaining butter or margarine, corn, chili peppers and salt. Cook, stirring often, 15 minutes, or until lightly browned.
3. While corn browns, heat carrots in their liquid to boiling in a small saucepan; drain.
4. Spoon corn mixture into a serving bowl; overlap the carrot slices around the edge.
Serving size: Complete recipe
Calories 1110 Calories from Fat 496
% Daily Value*
Total Fat 56 g86.6%
Saturated Fat 31 g154.8%
Trans Fat 0 g
Cholesterol 129 mg43%
Sodium 3547.3 mg147.8%
Total Carbohydrates 122 g40.6%
Dietary Fiber 35.1 g140.6%
Sugars 64.1 g
Protein 22 g44.9%
Vitamin A 30.9% Vitamin C 55.6%
Calcium 9.8% Iron 6%
*Based on a 2000 Calorie diet