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Ingredients
8 ears of fresh, ripe, sweet corn
1 tablespoon extra-virgin olive oil or 1 tablespoon butter
1 jalapeño pepper, seeded and chopped fine
½ sweet onion, chopped fine
½ red bell pepper, finely diced
1 small bunch cilantro, chopped medium fine
Coarse sea salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
29 grams carbs; 151 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 4 grams fiber; 427 milligrams sodium; 5 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With a device called the Lee's Corn Cutter, remove the guard, place each ear of corn horizontally over a bowl and scrape the kernels. Set aside.
- Step 2
Place the oil or melt the butter in a small sauté pan and sweat the jalapeño, onion and bell pepper. Add the corn and its milk. When about half the milk has boiled away, add the cilantro, salt and pepper and set aside until ready to serve.
Instead of using raw kernels, the corn can be roasted as in the Corn Con Cotija recipe and then cut from the cobs. Add it to the sweated vegetables and proceed as in Step 2.
Private Notes