Directions:
- Place cream and whole habanero pepper in a saucepan over low heat. Simmer gently until liquid is reduced by half. Remove the habanero, and keep the cream warm at the lowest temperature. Slick a sauté pan with vegetable oil and place over medium heat. Add the onion and sauté until it is soft and translucent. Add the corn and heat through. Add the cream mixture. Stir gently and heat until bubbly. Season with salt and pepper. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 569.98 Kcal (2386 kJ) | ||
| Calories from fat | 411.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.71g | 70% | |
|---|---|---|---|
| Cholesterol | 163.16mg | 54% | |
| Sodium | 52.26mg | 2% | |
| Potassium | 518.07mg | 11% | |
| Total Carbs | 40.77g | 14% | |
| Sugars | 0.4g | 2% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 7.43g | 15% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 1.7mg | 9% | |
| Calcium | 84.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 193.81 Kcal (811 kJ) | ||
| Calories from fat | 139.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.54g | 70% | |
|---|---|---|---|
| Cholesterol | 55.48mg | 54% | |
| Sodium | 17.77mg | 2% | |
| Potassium | 176.16mg | 11% | |
| Total Carbs | 13.86g | 14% | |
| Sugars | 0.14g | 2% | |
| Dietary Fiber | 1.19g | 14% | |
| Protein | 2.53g | 15% | |
| Vitamin C | 3.4mg | 17% | |
| Iron | 0.6mg | 9% | |
| Calcium | 28.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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