Ingredients
- 1 tablespoon unsalted butter
- 1 cup finely chopped onion
- ½ cup finely chopped sweet red pepper
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 pound boiling potatoes, peeled and diced
- 4 cups lowfat milk
- 2 cups fresh corn kernels
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped cilantro
- Nutritional Information
Nutritional analysis per serving (6 servings)
218 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 9 grams protein; 13 milligrams cholesterol; 235 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Heat the butter in a heavy saucepan. Add the onion and sweet pepper and cook slowly until the vegetables are tender. Stir in the cumin and cayenne pepper.
- Add the potatoes and milk to the saucepan. Bring to a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Coarsely mash the potatoes in the pot.
- Stir in the corn, bring to a simmer, and cook five minutes. Season to taste with salt and pepper. Stir in the cilantro and serve.
Dining and Cooking