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|
|Calories from Fat: 49 (32%)|
|Amt Per Serving||% DV|
|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 %|
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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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