Try this Roasted Mexicali Corn with Caramelized Onions recipe, or contribute your own.
Suggest a better descriptionHow to Prepare the Roasted Corn:
1. Preheat the oven to 350F (180?C / Gas mark 4).
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 minutes.
4. Scrape the roasted kernels from the ears with a knife.
How to Prepare the Mexicali Corn:
1. Heat the butter and olive oil in a large saute pan over medium-high heat. Add the onions and cook until caramelized, 15-20 minutes.
2. Add the peppers and continue cooking until tender.
3. Add the corn and salt and pepper to taste, cook 5 minutes more to heat through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (312g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 461 | ||
Calories from Fat: 345 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.3g | 51 % | |
Saturated Fat 22.3g | 111 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 91.6mg | 28 % | |
Sodium 29.5mg | 1 % | |
Potassium 542.4mg | 14 % | |
Total Carbohydrate 30g | 9 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 25g | ||
Protein 5.1g | 7 % | |
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: 461
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