Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
282
Calories
6g
Protein
15g
Fat
35g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
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 tsp vegetable oil
- ½ cup chopped onion
- 2 cups fresh whole-kernel corn, or 1 (10 oz) package whole-kernel corn, thawed
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- ½ tsp hot dried chile pepper
- ¼ cup tarragon or white wine vinegar
Directions
1
In a large, non-stick skillet, heat oil and cook onion until translucent.
2
Place vegetables in skillet and stir-fry 2 minutes.
3
Stir in chile pepper and vinegar, cooking just long enough to warm through.
Recipe sourced from
fandom