Directions:
- Heat the butter (or oil) over medium-high heat in a skillet, stir in the cayenne and corn slices and cook 2 minutes per side, until golden-red.
- Add the lime juice and turn the corn to evenly coat, remove from heat and set aside.
- Heat the olive oil over medium heat in a large skillet, saute the onions 7 to 8 minutes, or until slightly golden.
- Add the garlic and cook 1 minute longer, until the aroma is released, then add the squash, tomatoes, oregano, salt, pepper, and water.
- Stir to combine and cook, stirring occasionally, about 25 minutes, or until the squash is nearly tender.
- Stir in the corn kernels and peas, cover, and cook 5 minutes longer.
- Taste for seasoning and serve, garnished with the sauteed chile lime corn disks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.76 Kcal (975 kJ) | ||
| Calories from fat | 123.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.68g | 21% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 788.39mg | 33% | |
| Potassium | 472.51mg | 10% | |
| Total Carbs | 25.18g | 8% | |
| Sugars | 5.97g | 24% | |
| Dietary Fiber | 4.82g | 19% | |
| Protein | 4.15g | 8% | |
| Vitamin C | 28.3mg | 47% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1mg | 6% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 65.67 Kcal (275 kJ) | ||
| Calories from fat | 34.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 21% | |
|---|---|---|---|
| Cholesterol | 2.87mg | 3% | |
| Sodium | 222.43mg | 33% | |
| Potassium | 133.31mg | 10% | |
| Total Carbs | 7.1g | 8% | |
| Sugars | 1.68g | 24% | |
| Dietary Fiber | 1.36g | 19% | |
| Protein | 1.17g | 8% | |
| Vitamin C | 8mg | 47% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.3mg | 6% | |
| Calcium | 18.7mg | 7% | |
* 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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