Enjoy the flavors of the popular summer corn-on-the-cob dish any time with seasoned skillet browned Del Monte corn.
1. Melt 1 Tbsp. butter in a large nonstick skillet over medium-high heat. Stir in chili powder, cumin and cayenne.
2. Add corn and cook 3 minutes or until corn begins to brown, stirring occasionally. Remove from heat; stir in remaining 1 Tbsp. butter, cilantro, lime juice and red bell pepper, if desired.
NOTE: To double recipe, cook in two separate batches so corn can brown optimally.
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 151 | ||
Calories from Fat: 49 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 10.1mg | 3 % | |
Sodium 404.1mg | 14 % | |
Potassium 370.8mg | 10 % | |
Total Carbohydrate 23.5g | 7 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 20.1g | ||
Protein 1.8g | 3 % | |
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: 151
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