Directions:
- Carefully cut the kernels off the ears, sawing down with a serrated knife. You should have about 6 cups kernels. Remove seeds and ribs from chili, if you wish.
- In a blender, combine 1 cup of the kernels and 1/2 cup of the broth. Puree until smooth. Set aside.
- In a large skillet over medium, heat the oil. Add the onion and a pinch of salt, reduce the heat to moderately low and cook, stirring occasionally until golden, about 8 minutes.
- Add the remaining corn kernels and another pinch of salt. Saute for 3 minutes.
- Add the chili and pureed corn then bring the mixture to a simmer and cook for 2 minutes.
- Stir in the remaining broth, the lime juice and basil or cilantro or herbs of your choice. Season with salt and pepper and simmer for another minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.83 Kcal (874 kJ) | ||
| Calories from fat | 73.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.2g | 13% | |
|---|---|---|---|
| Sodium | 143.93mg | 6% | |
| Potassium | 499.19mg | 11% | |
| Total Carbs | 33.16g | 11% | |
| Sugars | 5.03g | 20% | |
| Dietary Fiber | 5.33g | 21% | |
| Protein | 5.15g | 10% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 1.7mg | 9% | |
| Calcium | 10mg | 1% | |
| Amount Per 100 g | |||
| Calories | 93.23 Kcal (390 kJ) | ||
| Calories from fat | 32.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 13% | |
|---|---|---|---|
| Sodium | 64.25mg | 6% | |
| Potassium | 222.85mg | 11% | |
| Total Carbs | 14.8g | 11% | |
| Sugars | 2.24g | 20% | |
| Dietary Fiber | 2.38g | 21% | |
| Protein | 2.3g | 10% | |
| Vitamin C | 6.8mg | 25% | |
| Iron | 0.7mg | 9% | |
| Calcium | 4.5mg | 1% | |
* 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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