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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (182g) Recipe makes 4 servings |
||
| Calories 173 | ||
| Calories from Fat 43 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 27mg | 1% | |
| Potassium 415mg | 11% | |
| Total Carbohydrate 33.7g | 11% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 6.0g | ||
| Protein 4.5g | 8% | |
Ingredients
- 1 tablespoon bacon grease or vegetable oil
- 4 ears corn
- 1/2 cup chopped onion
- 1/2 cup red bell pepper
- 1/2 cup fresh tomato, peeled and chopped
- salt, if desired
Directions
1
Prepare corn by cutting the kernels about half way back to the core. Then using the side of the knife, scrape the ear to remove remaining juice.2
Heat bacon grease or oil in a skillet on medium.3
Saute onion and pepper until just soft. Add the chopped tomatoes and the corn. Heat to a simmer; cover and cook on low about 30 minutes.4
Taste then adjust seasoning with salt, if desired.
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