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Add a photoServings: 4
Ingredients
- 4 x Ears roasted corn
- 2 Tbsp. Unsalted butter
- 1 Tbsp. Vegetable oil
- 1 med Red onion, finely diced
- 1 lrg Green pepper, finely diced
- 1 lrg Red pepper, finely diced
Directions
- How to Prepare the Roasted Corn:1. Preheat the oven to 350 F.
- 2. Remove all the silk from each ear of corn and all but one layer of the husk; dip each ear in water to moisten.
- 3. Arrange the corn, husks covering kernels, on a baking sheet and roast for 45 min.
- 4. Scrape the roasted kernels from the ears with a knife.
- How to Prepare the Mexicali Corn:1. Heat the butter and extra virgin olive oil in a large saute/fry pan over medium-high heat. Add in the onions and cook till caramelized, 15-20 min.
- 2. Add in the peppers and continue cooking till tender.
- 3. Add in the corn and salt and pepper to taste, cook 5 min more to heat
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 85 | 63% |
| Total Fat 9.72g | 12% |
| Saturated Fat 3.99g | 16% |
| Trans Fat 0.09g | |
| Cholesterol 15mg | 5% |
| Sodium 10mg | 0% |
| Potassium 256mg | 7% |
| Total Carbs 12.1g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.83g | 3% |
| Protein 1.97g | 3% |
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