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Ingredients
- 1 teaspoon butter or stick margarine
- 6 cups fresh corn kernels (about 5 ears)
- 1/2 cup chopped green onions
- 1/2 cup chopped red bell pepper
- 1/2 cup half-and-half
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Details
Servings 6
Adapted from myrecipes.com
Preparation
Step 1
Heat butter in a large nonstick skillet over medium-high heat. Add corn, onions, and bell pepper; cook 10 minutes or until lightly browned, stirring frequently. Stir in half-and-half, salt, and black pepper; cook 2 minutes.
170 cal, 4.8g fat, 5.8g protein, 31.5g carbs, 235mg sodium
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