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Mexican Corn And Pepper

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This mexican corn recipe is a hot and spicy corn recipe made with whole kernal corn and tomatoes. Cooked along with a medley of peppers with added hot peppers, the mexican corn can be served along with a tossed salad or in a bowl with fresh parsley for garnish.
Ingredients
  Vegetable oil 2 Tablespoon
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped red pepper 1⁄4 Cup (4 tbs)
  Hot pepper 1⁄2 , finely minced (Fresh)
  Canned whole kernel corn 17 Ounce, drained (1 Can)
  Canned chopped tomatoes 1⁄2 Cup (8 tbs), well drained
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Heat oil in medium saucepan.
Saute peppers over medium heat 5 minutes.
Add corn, tomatoes, salt, and pepper; heat through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

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4.08
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 565 Calories from Fat 305

% Daily Value*

Total Fat 35 g53.1%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1189.8 mg49.6%

Total Carbohydrates 58 g19.2%

Dietary Fiber 16.1 g64.4%

Sugars 30.4 g

Protein 11 g21.7%

Vitamin A 48.7% Vitamin C 189.5%

Calcium 5.3% Iron 11.5%

*Based on a 2000 Calorie diet

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Mexican Corn And Pepper Recipe