Roasted Mexicali Corn With Caramelized Onions
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Life5, Lifetime tv | 4 | Servings | |
INGREDIENTS
| 4 | Ears roasted corn | |
| 2 | T | Unsalted butter |
| 1 | T | Vegetable oil |
| 1 | Red onion, finely diced | |
| 1 | Green pepper, finely diced | |
| 1 | Red pepper, finely diced |
INSTRUCTIONS
How to Prepare the Roasted Corn: Preheat the oven to 350 F. Remove all the silk from each ear of corn and all but one layer of the husk; dip each ear in water to moisten. Arrange the corn, husks covering kernels, on a baking sheet and roast for 45 minutes. Scrape the roasted kernels from the ears with a knife. How to Prepare the Mexicali Corn: Heat the butter and olive oil in a large saut pan over medium-high heat. Add the onions and cook until caramelized, 15-20 minutes. Add the peppers and continue cooking until tender. Add the corn and salt and pepper to taste, cook 5 minutes more to heat through. © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 446
Calories From Fat: 157
Total Fat: 17.7g
Cholesterol: 68.3mg
Sodium: 406.1mg
Potassium: 160mg
Carbohydrates: 49.4g
Fiber: 7.5g
Sugar: 18.4g
Protein: 23.1g