Mexicali Corn
Created by Derf on August 31, 2013
- Servings: 2
- Prep Time: 7m
- Cook Time: 13m
- Recipe #10436
Ingredients
- 1 cup corn kernels (fresh or frozen)
- 3/4 cups tomatillos, fresh (husk removed and rinsed and chopped)
- 2 tablespoons chopped onion
- 1 tablespoon jalapeno (canned, chopped)
- 1 tablespoon oil (olive oil)
- 1/2 cup heavy cream (I use 2% milk)
- 2 tablespoons fresh chopped cilantro
- 1/4 teaspoon sugar (I use splenda)
- Salt and freshly ground pepper to taste
How to Make
-
Step 1: Saute corn, tomatillos, onion and jalapeno in oil in a saute pan over medium high heat until tender, about 5 minutes.
-
Step 2: Stir in cream, cilantro and sugar, cook until reduced and thickened, 5 to 8 minutes. Season corn mixture with salt and freshly ground black pepper.
Nutritional Facts
- Serving Size: 1 (203.1 g)
- Calories 270.9
- Total Fat - 19 g
- Saturated Fat - 8 g
- Cholesterol - 41.1 mg
- Sodium - 153.1 mg
- Total Carbohydrate - 25.8 g
- Dietary Fiber - 4.1 g
- Sugars - 7.2 g
- Protein - 3.9 g
- Calcium - 29.1 mg
- Iron - 1 mg
- Vitamin C - 15.6 mg
- Thiamin - 0.1 mg