Search thousands of recipes reviewed by home cooks like you.

Corn and Jalapenos

Corn and Jalapenos

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
shackbart

shackbart

Great combination of corn and peppers!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 3 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

bill
0

bill

6/19/2014

I used it as a topping for broiled tilapia that was was seasoned with some Adobo and Smart Balance butter. I broiled the fish on one side and added the corn mixture after the fish was turned over. Very tasty

happyschmoopies
0

happyschmoopies

11/1/2013

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.

Similar recipes