Southwest Corn and Tomatoes

ChubbyBunny

Ingredients:
1 package (16 ounces) frozen corn, thawed
5 plum tomatoes, seeded and coarsely chopped
1 large onion, chopped
2 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
2 tablespoons Crisco® Light Olive Oil
1/4 cup minced fresh cilantro
1/2 teaspoon salt

Directions:
In a large bowl, combine the corn, tomatoes, onion, jalapenos and garlic. Drizzle with oil; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

Bake at 425° for 20-25 minutes or until onion is tender, stirring twice. Spoon into a bowl. Stir in cilantro and salt. Serve warm.

Yield: 6 servings.

Nutrition Facts
One serving: 2/3 cup
Calories: 130
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 205 mg
Carbohydrate: 21 g
Fiber: 3 g
Protein: 3 g

ChubbyBunny

Ingredients:
1 package (16 ounces) frozen corn, thawed
5 plum tomatoes, seeded and coarsely chopped
1 large onion, chopped
2 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
2 tablespoons Crisco® Light Olive Oil
1/4 cup minced fresh cilantro
1/2 teaspoon salt

Directions:
In a large bowl, combine the corn, tomatoes, onion, jalapenos and garlic. Drizzle with oil; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

Bake at 425° for 20-25 minutes or until onion is tender, stirring twice. Spoon into a bowl. Stir in cilantro and salt. Serve warm.

Yield: 6 servings.

Nutrition Facts
One serving: 2/3 cup
Calories: 130
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 205 mg
Carbohydrate: 21 g
Fiber: 3 g
Protein: 3 g