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  Ears of sweet corn 5 Medium
  Green pepper 1 Small, halved, seeded and chopped
  Onion 1 Small, chopped
  Butter/Margarine 3 Tablespoon
  Salt 1 Teaspoon
  Pepper 1 Dash

1. Husk corn and remove silks; cut kernels from the cobs. (You should have about 3 cups.)
2. Saute green pepper and onion in butter or margarine until soft in a large skillet. Stir in corn, salt and pepper; cover.
3. Cook slowly, stirring once or twice, 10 minutes, or until corn is tender.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1940 Calories from Fat 426

% Daily Value*

Total Fat 49 g75.6%

Saturated Fat 25.1 g125.6%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 2032 mg84.7%

Total Carbohydrates 388 g129.2%

Dietary Fiber 47.8 g191%

Sugars 67 g

Protein 54 g108.8%

Vitamin A 105.5% Vitamin C 305.9%

Calcium 11.1% Iron 62.9%

*Based on a 2000 Calorie diet

Squaw Corn Recipe