In a skillet, cook the onion and the bell peppers in the butter over moderately low heat, stirring, for 3 minutes, or until the vegetables are softened. While the pepper mixture is cooking, cut the corn kernels off the cobs with a sharp knife. Add the corn to the skillet and cook the mixture, stirring, for 2 minutes. Add the wine and salt and pepper to taste and simmer the mixture, covered, for 5 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (30g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 69 (90%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 20.3mg||6 %|
|Sodium 1.9mg||0 %|
|Potassium 30.8mg||1 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.5g|
|Protein 0.3g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 77
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