Mexicali Corn

By lorik

Ingredients

• SAUTÉ:
• 1 cup fresh or frozen corn kernels
• 3/4 cup chopped fresh tomatillos, husks removed, rinsed
• 2 Tbsp. chopped onion
• 1 Tbsp. chopped canned jalapeño
• 1 Tbsp. olive oil
• ADD:
• 1/2 cup heavy cream
• 2 Tbsp. chopped fresh cilantro
• 1/4 tsp. sugar
• Salt and black pepper to taste

Details

Servings 2
Cooking time 20mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Sauté corn, tomatillos, onion, and jalapeño in oil in a sauté pan over medium-high heat until tender, about 5 minutes.

Stir in cream, cilantro, and sugar; cook until reduced and thickened, 5–8 minutes. Season corn with salt and pepper.

Nutrition Information
Per serving: 241 cal; 19g total fat (8g sat); 41mg chol; 142mg sodium; 19g carb; 3g fiber; 3g protein