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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chopp onion and chile such that the pieces are comparable in size to the kernels of corn. | 2. In a large skillet (that you have a lid for), heat oil over medium-high heat. | 3. Add chopped onion and chile and cook until onions are translucent but still firm (3-5 minutes). | 4. Pour frozen corn into skillet. Stir as much as possible and then cover. | 5. Cook covered for about 3 to 5 minutes. | 6. Stir corn mixture. Corn should be thawed at this point. | 7. Cook for about 5 minutes without stirring. You want to corn to char a little bit but not too much. | 8. When corn get some dark brown spots from the heat (but ideally not black), remove from heat. | 9. Season with salt, pepper, garlic powder and dried cilantro. | 10. Serve and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn	26 -32	ounces	thawed frozen	0.0	0.0	0.0	0.0
poblano chile	1			-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
salt	1/4	teaspoon		-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
cilantro	1/2	teaspoon		0.0383	0.0061	0.0036	0.0009

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