Southwestern Corn
This zippy side dish is good with Mexican food or any grilled entree.

Servings: 6

• 2 cups fresh corn kernels (cut from 3 medium ears) or one 10 ounce package frozen, thawed, drained
• 1 tablespoons olive oil
• 2 red bell peppers, chopped
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1/4 cup chopped fresh cilantro
• 1/2 to 1 teaspoon chili powder*

Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer the corn to small bowl. Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes. Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.

*NOTE: I prefer more chili powder, but if you don't like it too spicy, opt for the ½ teaspoon.

Per Serving: 86 Calories; 3g Fat (26.5% calories from fat); trace Saturated Fat; 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Vegetable; 1/2 Fat.

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