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Add a photoOne night I wanted to serve an alternative to a baked potato with a nice steak. I found several bags of corn I picked, cut off the ear and froze last summer. I just started throwing things onto the counter from the fridge and cupboards and came up with this. I've cooked it a couple of times since and this is the recipe I ended up with.
Ingredients
- 2 tablespoons butter (can sub olive oil for a healthier version)
- 4 small-medium cloves garlic, minced
- 2 jalapeño peppers (more or less to taste) chopped
- 2 ea. 1 lb packages frozen corn, thawed
- 1 15 oz can diced tomatoes, drained (reserve juice for other use)
- 2 green onions (white and green part) thinly sliced
- Salt and freshly ground black pepper to taste
Directions
- Heat a large skillet over medium heat.
- Melt the butter
- Lightly saute the garlic, about 1 minute
- Add the chilies and saute for 2 minutes.
- Add the corn and cook 3 minutes, stirring occasionally to avoid burning.
- Add the drained tomatoes, stir to mix and cook another 2 minutes.
- Mix in the green onions, season with salt and pepper, taste, and add a little more butter if desired, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 8 servings | |
| Calories 31 | |
| Calories from Fat 26 | 84% |
| Total Fat 2.92g | 4% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 55mg | 2% |
| Potassium 55mg | 2% |
| Total Carbs 1.22g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.65g | 0% |
| Protein 0.28g | 0% |
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