Nutritional Information
CALORIES (per 1/6 recipe) 200kcal; FAT 10.00g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 100mg; CARB 25g; FIBER 3.00g; SUGARS 16g; PROTEIN 4g; CALC 2%; VIT A 0%; VIT C 0%; IRON 6%
Pecan-Corn Sauté
April 2, 2025
: 6
: 10 min
: 10 min
: 20 min
: Easy
Ingredients
- 1 medium poblano pepper, coarsely chopped
- 1 cup fresh sugar snap (or snow) peas, coarsely chopped
- ½ cup chopped pecans
- 1 tablespoon canola oil
- 1 package frozen whole kernel corn (14–16 oz)
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 3 tablespoons honey
Directions
- Step 1 Chop pepper and peas.
- Step 2 Preheat large sauté pan on medium 2–3 minutes. Place pecans in pan, cook and stir 1–2 minutes or until toasted. Remove pecans and set aside.
- Step 3 Place oil and corn in same pan and cook 2–3 minutes or until warm. Stir in peppers, peas, salt, and pepper, cook 2 minutes or until peppers are tender. Remove pan from heat.
- Step 4 Stir in honey and toasted pecans. Serve.
