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Corn and Toasted Pecan Sauté
Recipes
Corn and Toasted Pecan Sauté
6 servings
20 minutes total

Ingredients

  • 1 medium poblano pepper
  • 8 oz fresh sugar snap (or snow) peas
  • ½ cup chopped pecans
  • 1 tablespoon canola oil
  • 1 (15 oz) bag frozen cut corn
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 3 tablespoons honey

Steps

    1. Chop pepper and peas coarsely. Preheat large sauté pan on medium 2–3 minutes. Place pecans in pan; cook and stir 1–2 minutes until toasted. Remove pecans from pan.
    2. Place oil and corn in same pan; cook 2–3 minutes until warm.
    3. Stir in peppers, peas, salt, and pepper; cook 2 more minutes or until peppers are tender. Remove pan from heat. Stir in honey and pecans. Serve.

    Chef’s Tip: You can also use 3 ears of fresh corn cut off the cob (about 3 cups).

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 210, Total Fat 9g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 160mg, Total Carb 30g, Fiber 4g, Total Sugar 17g, (Incl. 9g Added Sugars), Protein 4g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 4%