| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Onion, chopped | |
| 1 | Red bell pepper, chopped | |
| 1 | Green bell pepper, chopped | |
| 1/4 | c | Sweet butter |
| 6 | Ears corn, shucked | |
| 1/4 | c | Dry white wine |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 1.3mg
Sodium: 3.8mg
Potassium: 155.9mg
Carbohydrates: 9.2g
Fiber: 1.7g
Sugar: 2.6g
Protein: <1g