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Ingredients
4 ears corn
1 green chili pepper, minced
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
3 large tomatoes, cored and chopped
Coarse salt and freshly ground pepper to taste
½ cup basil leaves, snipped
Nutritional analysis per serving (4 to 6 servings)
16 grams carbs; 115 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 2 grams fiber; 357 milligrams sodium; 3 grams protein; 6 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
Scrape the corn kernels off the cob using a sharp knife. Set them aside.
- Step 2
Saute the pepper and the garlic in the olive oil for two to three minutes. Add the corn and cook for one minute.
- Step 3
Add the tomatoes and cook just enough to heat them through (less than a minute). Season them with salt and pepper, sprinkle with basil and serve.
Private Notes