Emily'S Mexican Corn

1. Preheat oven to 350 degrees.

2. In a small baking dish, combine corn, red pepper, spring onions, cilantro, jalapenos, and fire roasted tomatees. Mix well.

3. Pour a little olive oil over all of it, then sprinkle with cayenne pepper, white pepper, and salt. Mix well.

4. Top with shredded hot pepper cheese (by far, my favorite is Shullsburg brand but any hot pepper cheese will work) and just a couple pats of butter.

5. Bake uncovered for about 30 minutes.

6. Then turn heat down to 325 degrees and bake an additional 20 minutes.

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Nutrient	Quantity
Total fats	6.6126 g
Protein	18.7593 g
Carbohydrates	124.0654 g
Energy	620.4113 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0729 g
Water	555.3949 g
Aspartic acid	1.5261 g
Calcium, Ca	61.1452 mg
Lutein + zeaxanthin	3554.8998 g
Fiber, total dietary	14.4253 g
Fatty acids, total saturated 22:0	0.0003 g
Carotene, beta	1455.8909 g
Niacin	10.3044 mg
Vitamin A, RAE	161.1397 g
Arginine	0.7167 g
Riboflavin	0.3358 mg
Tocopherol, beta	0.0191 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0056 g
Glutamic acid	4.2242 g
Stigmasterol	0.16 mg
Sodium, Na	54.7848 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0031 g
Total lipid (fat)	6.6126 g
Manganese, Mn	0.8489 mg
Fructose	1.3952 g
Proline	1.9858 g
Fatty acids, total saturated 16:0	0.6609 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.007 g
Sucrose	11.2885 g
Choline, total	152.8398 mg
Sugars, total	25.5102 g
Serine	0.9404 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.0589 g
Vitamin B-6	0.7809 mg
Selenium, Se	1.1725 g
Ash	4.4045 g
Fatty acids, total saturated 18:1 undifferentiated	1.3091 g
Pantothenic acid	4.1083 mg
Phenylalanine	0.794 g
Beta-sitosterol	0.1067 mg
Copper, Cu	0.4884 mg
Thiamin	0.5209 mg
Methionine	0.3821 g
Iron, Fe	3.1477 mg
Carbohydrate, by difference	124.0654 g
Phosphorus, P	482.6964 mg
Folate, total	191.2918 g
Tocopherol, gamma	0.0056 mg
Fatty acids, total saturated 4:0	0.0004 g
Alanine	1.3306 g
Valine	0.8067 g
Fatty acids, total saturated 18:2 undifferentiated	2.1179 g
Glycine	0.6349 g
Carotene, alpha	304.51 g
Glucose (dextrose)	1.9845 g
Fatty acids, total saturated 14:0	0.0009 g
Zinc, Zn	2.4722 mg
Isoleucine	0.5645 g
Tocopherol, delta	0.0011 mg
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	2.1908 g
Leucine	2.0297 g
Tocotrienol, alpha	0.0023 mg
Vitamin A, IU	3203.0273 IU
Folate, DFE	30.6321 g
Tryptophan	0.1638 g
Vitamin C, total ascorbic acid	77.9309 mg
Phytosterols	0.2667 mg
Fatty acids, total polyunsaturated 16:1 c	0.0003 g
Fatty acids, total polyunsaturated 18:1 c	0.0028 g
Fatty acids, total saturated 20:0	0.0004 g
Starch	76.9475 g
Tyrosine	0.6486 g
Vitamin K (phylloquinone)	47.5621 g
Fatty acids, total saturated	0.7209 g
Histidine	0.4629 g
Fatty acids, total monounsaturated	1.3124 g
Threonine	0.5418 g
Folate, food	191.2918 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Cryptoxanthin, beta	631.4014 g
Vitamin E (alpha-tocopherol)	1.9844 mg
Magnesium, Mg	135.7579 mg
Lysine	1.5604 g
Potassium, K	1773.108 mg
Cystine	0.28 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	0	0	0	0
Olive oil	0	0	0	0
Tomato	1 can	62.069	13.7631	0.5397
cilantro	0.33	1.2267	0.1957	0.0277
Green Onion	1 bunch	0	0	0
jalapeño	2	3.2625	0.7312	0.0416
red pepper	1	0	0	0
cayenne pepper	0	0	0	0
white pepper	0	0	0	0
kernel corn	2 cans	553.8531	109.3754	6.0036
jalapeno pepper cheese	0	0	0	0