Corn With Chiles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 20 | oz | Frozen corn |
| 1 | Diced onion | |
| 3 | T | Olive oil |
| 4 | oz | Canned green chiles |
| Salt and pepper to taste | ||
| Red pepper flowers, see | ||
| garnishes |
INSTRUCTIONS
http://www.parentsplace.com/fun/thanksgiving/gen/0,3476,10306,00.html This is a very easy side dish with a great color that is more savory than hot. Commercial canned green chiles are not hot at all. For those of you that like your dishes with a bit of zing, substitute hot pepper oil for the olive oil. If you cannot find hot pepper oil, use a dash or two of tabasco. Defrost the frozen corn and drain. Saute the onion in the oil for 2 minutes, then add the corn and peppers. Cook until the corn and onions are tender. Add salt and pepper and serve hot. Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Nov 22, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2546
Calories From Fat: 361
Total Fat: 40.9g
Cholesterol: 0mg
Sodium: 54.6mg
Potassium: 119.6mg
Carbohydrates: 524g
Fiber: 6.3g
Sugar: 3g
Protein: 2.2g