Directions:
- Heat oil in a medium-size non-stick skillet.
- Add onion and red pepper and cook, over medium-high heat until the vegetables are soft and well browned (10 to 15 minutes).
- Add corn, tomatoes, salt, sugar and cayenne pepper.
- Heat until mixture starts to bubble over high heat, then reduce heat, cover and simmer until corn is tender.
- Check and stir occasionally.
- It will take about 20 minutes for fresh corn to cook and about 10 minutes for frozen corn.
- When corn is done, stir in half and half and cook until it is hot.
- Garnish by sprinkling with freshly ground black pepper and chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.17 Kcal (520 kJ) | ||
| Calories from fat | 25.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 4% | |
|---|---|---|---|
| Cholesterol | 2.24mg | 1% | |
| Sodium | 355.54mg | 15% | |
| Potassium | 266.65mg | 6% | |
| Total Carbs | 21.17g | 7% | |
| Sugars | 3.58g | 14% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 3.35g | 7% | |
| Vitamin C | 22.5mg | 38% | |
| Calcium | 15mg | 2% | |
| Amount Per 100 g | |||
| Calories | 109.67 Kcal (459 kJ) | ||
| Calories from fat | 22.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 4% | |
|---|---|---|---|
| Cholesterol | 1.98mg | 1% | |
| Sodium | 314.04mg | 15% | |
| Potassium | 235.52mg | 6% | |
| Total Carbs | 18.7g | 7% | |
| Sugars | 3.16g | 14% | |
| Dietary Fiber | 2.46g | 11% | |
| Protein | 2.96g | 7% | |
| Vitamin C | 19.9mg | 38% | |
| Calcium | 13.3mg | 2% | |
* 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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