Mexicali Corn is a tasty side dish that pairs perfectly with Chicken Enchiladas.
Makes
2 servings
Total Time
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Ingredients
SAUTÉ:
ADD:
Test Kitchen Approved
If you like more of a kick, bump up the amount of jalapeño.
Instructions
Sauté corn, tomatillos, onion, and jalapeño in oil in a sauté pan over medium-high heat until tender, about 5 minutes.
Stir in cream, cilantro, and sugar; cook until reduced and thickened, 5–8minutes. Season corn with salt and pepper.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 241
% Daily Value*
Total Fat 19g 29%
Saturated Fat 8g 40%
Cholesterol 41mg 13%
Sodium 142mg 5%
% Daily Value*
Carbs 19g 6%
Fiber 3g 12%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
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Statistics
Statistics
Average: 5.00
Standardized Average: 5.00
This is the average rating for this recipe, relative to the average rating of all of the recipes on this site. The average rating of all the recipes on this site is 82.17. If we pin the population average to 3 (define 3 as the new 82.17) and adjust this particular recipe's average accordingly, we see that, relative to a population average of 3, this recipe's adjusted standardized average is 5.00. This number is useful in that it accounts for how different people have different interpretations of the rating system.
Median: 5
This is the rating that is in the middle of the ratings distribution. It is generally more indicative of how much you will actually like this recipe than the average because the average is subject to being skewed by outliers.
Mode: 5
This is the most common rating that people have given this recipe.
Standard Deviation: None
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0 is the least polarizing; everyone agrees on the rating.
2.5 is the most polarizing.
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There is no standard deviation for this recipe because it has fewer than 2 ratings so far.
