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Ingredientes
- 8 x ears fresh corn
- 2 Tbsp. extra virgin olive oil
- 1 med yellow onion, minced
- 1/2 med red bell pepper, minced
- 1 med hard ripe tomato, minced
- 2 x New Mexico green chiles, roast, peel,
- Â Â seeded, & minced
- 1 x jalapeno, finely minced
- 1/2 tsp salt
- 1/2 tsp freshly grnd black pepper
- 1 tsp minced fresh cilantro
Direcciones
- Using a sharp knife, cut the kernels of corn off the cob. Then scrape the cob to get all the juice.
- Heat the oil in a large, deep frying pan (cast-iron works best) and stir in the onion and bell pepper. Add in the corn, tomato, jalapeno, salt, pepper, and cilantro. Cover and simmer over very low heat, stirring often, for approximately 20 min or possibly till the corn is tender.
- SERVING SUGGESTIONS: This classic New Mexico dish is superb served for a Sunday lunch. Goes well with baked ham, lean roast pork, or possibly baked chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 6 servings | |
| Calories 91 | |
| Calories from Fat 45 | 49% |
| Total Fat 5.11g | 6% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 202mg | 8% |
| Potassium 209mg | 6% |
| Total Carbs 11.22g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.0g | 2% |
| Protein 1.87g | 3% |
