Spicy Corn with Poblano Peppers
INGRÉDIENTS
- 1 Tbsp canola oil 15 mL
- 1 medium poblano pepper, stemmed, seeded and chopped
- 1 cup diced onions 250 mL
- 1 1/2 cups frozen corn, thawed 375 mL
- 1 tsp chili powder 5 mL
- 1/2 tsp ground cumin 2 mL
- 1/2 medium tomato, seeded and diced
- 1/2 tsp salt 2 mL
PRÉPARATION
- 1. In large, nonstick skillet, heat canola oil over medium-high heat. Add pepper and onions and cook 6 minutes or until very richly browned, stirring frequently. Stir in corn, chili powder, and cumin; sauté 1 minute.
- 2. Remove from heat; add tomato and salt. Toss gently. Let stand 2 minutes to absorb flavors and bring out moisture. Stir before serving.
RENDEMENT
4 servings
PORTION
1/2 cup (125 mL).
VALEUR NUTRITIVE
Per Serving
| Calories | 100 |
| Lipides | 4 g |
| Gras saturés | 0.3 g |
| Cholestérol | 0 mg |
| Glucides | 17 g |
| Fibres | 3 g |
| Protéines | 2 g |
| Sodium | 300 mg |
