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Pecan-Corn Sauté
Recipes
Pecan-Corn Sauté
6 servings
15 minutes total

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

Steps

    1. Chop pepper and peas. Preheat large sauté pan on medium 2–3 minutes. Place pecans in pan; cook and stir 1–2 minutes or until toasted. Remove pecans; set aside.
    2. Place oil and corn in same pan; 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. Stir in honey and toasted pecans. Serve.

Amount per ⅙ recipe serving: Calories 200, Total Fat 10g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 100mg, Total Carb 25g, Fiber 3g, Sugars 16g, Protein 4g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%