Cancun Corn

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Cancun Corn

Cancun Corn

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: cilantro, long grain rice, onions, sweet corn kernels, tomato sauce
Servings: 5

Ingredients

  • 3/4 cup onions or scallions chopped
  • 1/2 cup fresh parsley leaves chopped
  • 1 clove garlic large; minced
  • 1-1/2 cups sweet corn kernels
  • 2-1/2 cups long-grain white rice cooked or brown rice
  • 1/2 cup cilantro leaves chopped fresh
  • 8 oz. can tomato sauce
  • 1 teaspoon mild chili powder
  • 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon ground black pepper
  • 1/2 tablespoon olive oil

Instructions

  • In a 12" non-stick skillet, combine scallions, parsley, garlic and oil. Cook over medium heat, stirring frequently, until the scallions are tender.
  • Stir in the corn and cook, stirring, until the corn is heated through. Stir in the cooked rice, cilantro, tomato sauce, chili powder, thyme, and pepper. Simmer and cook for 5 minutes.
  • Serves 5.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Cancun Corn
Amount per Serving
Calories
188
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
229
mg
10
%
Potassium
 
299
mg
9
%
Carbohydrates
 
38
g
13
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
4
g
8
%
Vitamin A
 
972
mcg
108
%
Vitamin C
 
14
mg
17
%
Calcium
 
36
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!



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