1 tbsp butter
5 cups fresh corn kernels (about 8 ears)
1 cup chopped onion
1/2 cup chopped poblano pepper
1 (14.5-oz) can diced tomatoes, undrained
1 tbsp Cajun spice mix
1/2 tsp salt
1/2 cup fat-free, less-sodium chicken broth
Melt butter in a large skillet over medium-high heat. Add corn, onion and pepper; saute for 10 minutes or until corn begins to brown. Add tomatoes, Cajun spice mix, salt and broth; cook 20 minutes or until liquid almost evaporates, stirring occasionally.
Yield: 10 servings. Serving size: 1/2 cup. Calories 104, fat 2.2 g (sat 0.9g), protein 3.7g, carb 20.3g, fiber 3.5g, chol 3 mg, sodium 258 mg
