Emprimir
Correo Electrónico
Add a photoIn the Summer roast the fresh corn and while doing that roast those Serrano's. The additional smoky flavor will only enhance this.
I like to serve this as side during a picnic because you can prepare this the day before. First, leave the onions raw. Spray a disposable aluminum pan with non-stick cooking spray. Toss all the ingredients except butter, place in pan; dot with butter. Cover with a sheet of foil, refrigerate and you're ready to go! You can reheat in oven or on grill.
Ingredientes
- 1 - 2 Whole Serrano Chilies, Seeded & Diced
- 1 Large Onion, Chopped
- 2 Tbsp. Butter
- 2 Cups Whole Kernel Corn
- 2 Cups Cooked Potatoes, Cubed
- 1 1/2 Tsp. Ground Chipotle Powder
- 1/2 Tsp. Salt
Direcciones
- Cook and stir Serrano chilies and onion in margarine in a 10-inch skillet until onion is tender. Stir in remaining ingredients; cook, stirring occasionally, until heated through. About 4 minutes.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 6 servings | |
| Calories 104 | |
| Calories from Fat 37 | 36% |
| Total Fat 4.25g | 5% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 232mg | 10% |
| Potassium 297mg | 8% |
| Total Carbs 16.18g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.49g | 2% |
| Protein 2.14g | 3% |
