Corn Ole Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Tomatoes | 3 Cup (48 tbs), chopped (fresh) | |
| Corn | 2 Cup (32 tbs), cut off the cob (fresh) | |
| Summer squash slices | 2 Cup (32 tbs), halved | |
| Onion | 1⁄3 Cup (5.33 tbs), chopped | |
| Pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1206 Calories from Fat 318
% Daily Value*
Total Fat 37 g56.5%
Saturated Fat 17.2 g86.1%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 129.3 mg5.4%
Total Carbohydrates 204 g67.9%
Dietary Fiber 27.4 g109.8%
Sugars 25.3 g
Protein 31 g61.3%
Vitamin A 131.6% Vitamin C 212.2%
Calcium 13.7% Iron 48.8%
*Based on a 2000 Calorie diet
Directions
Add remaining ingredients; cover.
Cook 10 to 15 minutes or until squash is tender, stirring occasionally.
Chef
