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Cilantro Corn

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  • Prep 25 min
  • Total 25 min
  • Servings 5
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In 25 minutes, turn frozen corn into a fiesta favorite with chile-infused butter and fresh cilantro.
By Betty Crocker Kitchens
Updated Feb 16, 2010
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Ingredients

  • 2 tablespoons butter or margarine
  • 3 serrano chiles, seeded, finely chopped
  • 1/2 cup finely chopped onion
  • 2 teaspoons finely chopped garlic
  • 1 bag (12 oz) frozen corn, thawed
  • 1 cup water
  • 1/4 cup chopped fresh cilantro or 3 tablespoons dried epazote or 1 tablespoon fresh epazote
  • 1/2 teaspoon salt
  • 2 tablespoons fresh cilantro leaves
  • 2 to 3 teaspoons fresh lime juice

Steps

  • 1
    In 2-quart saucepan, heat butter over medium heat until melted. Stir in chiles, onion and garlic; cook and stir until onion is transparent.
  • 2
    Stir in corn, water, epazote and salt. Cover and cook over low heat until corn is tender; drain. Serve hot with cilantro and lime juice.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a more authentic take on this recipe, use 3 tablespoons dried epazote, stems removed, in place of the cilantro.

Nutrition

110 Calories, 5g Total Fat, 2g Protein, 14g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
270mg
11%
Potassium
190mg
6%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
8%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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