Caramelized Corn Saute

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* Exported from MasterCook *

 

Caramelized Corn Sauté

 

Recipe By :Cooking Light, April 2000

Serving Size : 6 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon butter or stick margarine

6 cups fresh corn kernels (about 5 ears)

1/2 cup chopped green onions

1/2 cup chopped red bell pepper

1/2 cup half-and-hall

1/2 teaspoon salt

1/8 teaspoon black pepper

 

1. Heat butter in a large nonstick skillet over medium-h heat. Add corn, onions,

and bell pepper; cook 10 minute until lightly

browned, stirring frequently. Stir in half-and-half, salt, and black pepper;

cook 2 minutes. Yield: 6 servings (serving size: about

3/4 cup).

 

CALORIES 170 (25% from fat); FAT 4.8g (sat 2.lg, mono 1.4g, poly lg); PROTEIN

5.8g; CARB FIBER 5.3g; CHOL 9mg; IRON 1.1mg; SODIUM

235mg; CALC 32mg

 

Source:

" Jill Melton "

Copyright:

" 2000 Southern Living Inc. "

 

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Per serving: 6 Calories (kcal); trace Total Fat; (4% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 179mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : It's hard to make fresh sweet corn taste better, but a splash of

half-and-half does it by adding a nutty flavor. Milk would

curdle here, cream won't. Make sure to get all the pulp and milky juice when cut

the corn from the cob.

 

Scanned and formatted using MC Tagit by KES 08/06/00

Nutr. Assoc. : 0 0 0 0 0 0 0