Directions:
- Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.
- Remove from the heat and serve hot.
- Emeril's Creole Seasoning (Essence):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.15 Kcal (1324 kJ) | ||
| Calories from fat | 145.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.21g | 25% | |
|---|---|---|---|
| Cholesterol | 35.82mg | 12% | |
| Sodium | 4381.07mg | 183% | |
| Potassium | 724.35mg | 15% | |
| Total Carbs | 42.74g | 14% | |
| Sugars | 6.4g | 26% | |
| Dietary Fiber | 8.94g | 36% | |
| Protein | 7.27g | 15% | |
| Vitamin C | 38.5mg | 64% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 14.2mg | 79% | |
| Calcium | 77.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 119.47 Kcal (500 kJ) | ||
| Calories from fat | 55.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 25% | |
|---|---|---|---|
| Cholesterol | 13.53mg | 12% | |
| Sodium | 1655.53mg | 183% | |
| Potassium | 273.72mg | 15% | |
| Total Carbs | 16.15g | 14% | |
| Sugars | 2.42g | 26% | |
| Dietary Fiber | 3.38g | 36% | |
| Protein | 2.75g | 15% | |
| Vitamin C | 14.6mg | 64% | |
| Vitamin A | 0.3mg | 26% | |
| Iron | 5.4mg | 79% | |
| Calcium | 29.2mg | 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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