Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
394
Calories
8g
Protein
19g
Fat
57g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 dried chilies
- 1/2 pound salted butter
- 1 small white onion, chopped fine
- 12 cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup heavy whipping cream
- 3 to 4 cups fresh sweet corn kernels
Directions
1
Deseed and toast ovens in 200 degree oven for 5 minutes.
2
Pulverize the chilies and reserve.
3
Melt the butter in a large skillet.
4
Add the onion and sauté until softened about 3 to 5 minutes.
5
Add the tomatoes, oregano, seasonings, and cream mix well.
6
Stir in the pulverized chilies and let the mixture simmer 2 to 3 minutes.
7
Add the corn kernels and simmer 2 to 3 minutes more.
Recipe sourced from
fandom