Sautéed Corn and Poblanos

INGRIDSTEVENS
7Ingredients
40Minutes
80Calories

Description

Real Simple

Ingredients

US|METRIC
  • 2 tablespoons canola oil
  • 2 poblano peppers (seeded and cut into 1-inch pieces)
  • 1 red onion (medium, chopped)
  • 10 ounces frozen corn (thawed)
  • 2 cloves garlic (chopped)
  • black pepper
  • 2 tablespoons fresh lime juice
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    Directions

    1. Heat the oil in a large skillet over medium-high heat. Add the poblano(s) and onion and cook, stirring often, until the poblano(s) are blistered in spots, 4 to 6 minutes. Add the corn, garlic, 1 teaspoon salt, and ¼ teaspoon black pepper and cook, stirring often, until the corn is heated through, 2 to 3 minutes. Mix in the lime juice.

    NutritionView More

    80Calories
    Sodium4% DV100mg
    Fat6% DV4g
    Protein2% DV1g
    Carbs4% DV11g
    Fiber8% DV2g
    Calories80Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium100mg4%
    Potassium150mg4%
    Protein1g2%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber2g8%
    Sugars2g4%
    Vitamin A2%
    Vitamin C10%
    Calcium2%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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