Corn and Jalapenos

Corn and Jalapenos

1 Review 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  shackbart

“Great combination of corn and peppers!”

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Adjust Servings

Original recipe yields 3 servings


  1. Heat olive oil over medium low heat. Cook and stir jalapeno pepper in hot oil until softened, about 5 minutes. Add onion; cook and stir until the onion is soft, about 2 minutes more. Add corn. Season mixture with salt and black pepper. Continue cooking and stirring until the corn is hot, about 5 minutes. Sprinkle cilantro over the mixture, stir, and simmer another 30 to 60 seconds.

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Review (1)

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This recipe was just ok for us. I really liked all the components in the dish, but, the frozen corn became slightly chewy. I cooked according to the recipe, but, maybe I just need to cook long enough to heat the corn and take off. I have made a similar recipe on AR using fresh corn and it is wonderful, but, it is not easy to find fresh corn in the winter. I will try this again, but, just experiment on cooking times and maybe even try a different brand of frozen corn.

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Amount Per Serving (3 total)

  • Calories
  • 104 cal
  • 5%
  • Fat
  • 3.8 g
  • 6%
  • Carbs
  • 18 g
  • 6%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 132 mg
  • 5%

Based on a 2,000 calorie diet



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Corn with Jalapenos


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Yum-Yum Corn