Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
332
Calories
6g
Protein
15g
Fat
48g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 1 tablespoon olive oil
- 1 teaspoon finely chopped shallots
- ½ cup chopped fresh tomatoes
- 1½ cups fresh corn kernels removed from the cob
- 1 teaspoon seeded finely chopped jalapeno pepper
- ¼ teaspoon cumin
- ½ teaspoon sugar
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions
1
Heat oil in a skillet over medium heat then cook shallots for 3 minutes.
2
Add tomatoes, corn and jalapeno pepper and cook for 1 minute.
3
Add cumin and sugar and cook 1 more minute.
4
Add vinegar and cook until the liquid reduces slightly then add salt and pepper.
5
Category:Cathy's Recipes
6
Category:Tomato Recipes
7
Category:Corn Recipes
8
Category:Jalapeno pepper Recipes
Recipe sourced from
fandom