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Spicy Corn With Poblano Peppers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.3937
Energy (kCal)416.314
Carbohydrates (g)56.9859
Total fats (g)17.8566
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large nonstick frying pan over medium high heat. Add poblano and onion and cook, 4-5 minutes, until onion is translucent and pepper is softened. Stir in corn, chili powder and cumin, and sauté 1-2 minutes. | 2. Remove pan from heat, and toss in the tomato and salt. Let stand 2 minutes so flavors will combine. Stir before serving or let cool and refrigerate. May be served hot or cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    poblano pepper 1 stemmed seeded diced - - - -
    red onion 1 diced - - - -
    corn kernel 1 1/2 cups thawed frozen 277.065 54.715 7.6563 3.0033
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    cherry tomato 6 quartered - - - -
    kosher salt 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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