Mexicalli Corn
Recipe: #16506
December 30, 2014
Categories: Side Dishes, Corn, Copycat or Clone Recipes, Sunday Dinner Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"One of Dick Clarks recipes, it calls for this canned corn, I'm not paying a buck fifty for it lol, heres a clone"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (174.9 g)
- Calories 468.2
- Total Fat - 10.5 g
- Saturated Fat - 4.4 g
- Cholesterol - 15.3 mg
- Sodium - 441.5 mg
- Total Carbohydrate - 82.7 g
- Dietary Fiber - 14.7 g
- Sugars - 2.6 g
- Protein - 12.3 g
- Calcium - 11.7 mg
- Iron - 3.5 mg
- Vitamin C - 30.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Melt butter in a medium sauce pan over medium heat Add onions an suatee for 3 minutes.
Step 2
Add chopped peppers, seasoned salt and Garlic power to pan and saute for 3 more minutes.
Step 3
Drain 1 can of corn and half drain the second can; add corn to pan and reduce heat to simmer. Heat until corn is heated through stirring frequently.
Tips
No special items needed.
1 Reviews
You'll Also Love
