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Ingredientes
- 3 ears corn
- 1 med. onion, minced
- 1 clove garlic, minced
- 2 tbsp. bacon fat, butter
- 3 med. tomatoes, minced
- 3 med. zucchini, cut into 1/4 inch slices
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon grnd cumin
- 1/4 teaspoon pepper
Direcciones
- Cut corn from cobs (about 1 1/2 c.). Cook and stir onion and garlic in bacon fat in 10 inch skillet till onions is tender. Stir in corn and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer till vegetables are tender, 10 to 15 min. (6 servings.)
- One can (about 16 ounces) whole kernel corn, liquid removed, can be substituted for the fresh corn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 565g | |
| Recipe makes 2 servings | |
| Calories 264 | |
| Calories from Fat 128 | 48% |
| Total Fat 14.37g | 18% |
| Saturated Fat 5.31g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 1228mg | 51% |
| Potassium 1347mg | 38% |
| Total Carbs 32.63g | 9% |
| Dietary Fiber 7.4g | 25% |
| Sugars 15.03g | 10% |
| Protein 7.13g | 11% |
