- 2 teaspoons olive oil
- 1 large jalapeno pepper, minced
- 2 tablespoons diced onion
- 1 1/2 cups frozen corn, thawed
- salt and ground black pepper to taste
- 1 tablespoon chopped fresh cilantro
- Heat olive oil over medium low heat. Cook and stir jalapeno pepper in hot oil until softened, about 5 minutes. Add onion; cook and stir until the onion is soft, about 2 minutes more. Add corn. Season mixture with salt and black pepper. Continue cooking and stirring until the corn is hot, about 5 minutes. Sprinkle cilantro over the mixture, stir, and simmer another 30 to 60 seconds.
04/24/2018
recipepes.com
Corn and Jalapenos, recipe
PT15M
PT1H
5
455 calories
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