- 1 tablespoon Pure Wesson® Vegetable Oil
- 1 pkg (16 oz each) frozen whole kernel corn
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
|Serving Size||4 servings (1/2 cup each)|
- Heat oil in large nonstick skillet over medium-high heat. Add corn; cook 10 to 12 minutes or until corn starts to brown, stirring occasionally.
- Stir in chili powder, salt and pepper.
|Amount per Serving|
|% Daily Value*|
|Total fat||4 g||7%|
|Saturated fat||1 g||3%|
|Dietary fiber||3 g||11%|
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This is a dish I grew up with in the 1960's.. My grandmother would make it during the summer when my two brothers and I would visit for summer school breaks. The added chili powder adds a new kick It to and old favorite. It was great.
Love this recipe! This is now my families favorite way to have corn. The chili powder is what gives it that POP. You could also use Chipotle Chili powder.
This may have been good with another veggie, but corn just dosen't cut it. My husband will eat almost anything. But he said he would have rather I just opened a can and served it.
A new way to coook corn, especially when I have one person who cannot eat it on the cob because of braces. I left off the chili powder and let each person spice it up to suit themselves.
I substituted fresh corn for frozen and decreased cooking time. i left out the salt but added chili powder and a hint of pepper. our family loved it and we've added it to our rotation
I often buy those steam bags of veggies that u microwave to use with my mexican night meals. I was able to duplicate one of my favs with this recipe by adding some green peppers onions and red peppers.