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Prep 15min
Total15min
Ingredients5
Servings6
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Ingredients
1/4 cup butter or margarine
4
cups fresh whole kernel corn
2
jalapeño chiles, seeded, very finely chopped
4
cloves garlic, finely chopped
1/2 teaspoon salt
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Steps
1
In 12-inch skillet, heat butter over medium-high heat until sizzling. Add remaining ingredients; cook 8 minutes, stirring occasionally, until corn is tender. Serve warm.
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You’ll most likely need about 8 large ears of corn to get 4 cups of kernels.
When seeding and chopping jalapeños and other hot chile peppers, it’s a good idea to wear rubber or plastic gloves. The capsaicin in the peppers can irritate skin and eyes.
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Nutrition Facts
Serving Size:1 Serving
Calories
161
Total Fat
9g
0%
Saturated Fat
5g
0%
Sodium
280mg
0%
Total Carbohydrate
21g
0%
Dietary Fiber
3g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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