Mexican Corn

Course : Vegetables
Serves: 6
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1/4 cup unsalted butter
1 cup sweet red onion
3 cups whole kernel corn
2 tablespoons red chile
1 teaspoon salt

Preparation / Directions:

Heat half of the butter in a skillet, over a medium flame add the onions, heat and stir until golden add the remaining butter, corn, red chiles, and salt heat and stir until corn browns lightly serve hot


Nutritional Information:

79 Calories (kcal); 8g Total Fat; (85% calories from fat); trace Protein; 3g Carbohydrate; 21mg Cholesterol; 357mg Sodium

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