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Southwest Skillet Corn




Source of Recipe


Tasty & Light


Recipe Introduction


servings 4
points 2


List of Ingredients




1 medium sweet red pepper, chopped
1 tablespoon finely chopped seeded jalapeno pepper*
1 tablespoon butter or stick margarine
1-1/2 teaspoons ground cumin
1 package (16 ounces) frozen corn, thawed
1/3 cup minced fresh cilantro or parsley

Recipe



In a large nonstick skillet, saute red pepper and jalapeno in butter until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; saute 2 minutes longer or until heated through. Yield: 4 servings.

Nutritional Analysis: One serving (3/4 cup) equals 138 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 37 mg sodium, 26 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

*When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.