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Ingredients
8 ears fresh white corn
¾ cup vegetable oil
1 cup chopped onion
1 large clove garlic, minced
1 cup diced sweet red pepper
1 cup diced green pepper
½ cup diced celery
1 teaspoon finely chopped jalapeno
Salt to taste
Nutritional analysis per serving (6 servings)
28 grams carbs; 375 calories; 21 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 30 grams fat; 5 grams fiber; 544 milligrams sodium; 5 grams protein; 7 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
Shuck the corn and slice the kernels from the cobs.
- Step 2
In a large skillet, heat oil. Add onion and garlic and saute about 5 minutes, until they become transparent.
- Step 3
Add the corn, red and green peppers, celery and jalapeno. Reduce heat to medium-low, cover the pan and cook for 30 minutes, stirring occasionally.
- Step 4
Remove the lid, increase the heat to medium, and cook another 20 minutes. Season with salt and serve.
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