0.0 – 0 reviews • Jalapeno Recipes
| Total: |
23 min |
| Prep: |
10 min |
| Cook: |
13 min |
| Yield: |
4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 4 cups corn (about 6 ears)
- 1 cup chopped yellow onions
- 1/2 cup chopped red or green bell peppers
- 1 tablespoon minced jalapeno
- 2 teaspoons Emeril’s Original Essence, recipe follows
- 1 teaspoon salt
- 1/2 cup heavy cream
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Instructions
- Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.
- Remove from the heat and serve hot.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
352 |
| Total Fat |
20 g |
| Saturated Fat |
11 g |
| Carbohydrates |
44 g |
| Dietary Fiber |
8 g |
| Sugar |
13 g |
| Protein |
8 g |
| Cholesterol |
56 mg |
| Sodium |
617 mg |
| Serving Size |
1 of 4 servings |
| Calories |
352 |
| Total Fat |
20 g |
| Saturated Fat |
11 g |
| Carbohydrates |
44 g |
| Dietary Fiber |
8 g |
| Sugar |
13 g |
| Protein |
8 g |
| Cholesterol |
56 mg |
| Sodium |
617 mg |