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Microwave Spanish Corn

  • 2 cups frozen cut corn
  • 1 tablespoon butter or margarine
  • ½ cup fresh or frozen chopped green
  • ½ cup fresh or frozen chopped onions
  • 14 ounces canned tomatoes, undrained
  • ¼ teaspoon oregano
  • Salt and pepper to taste

Cook corn according to cooking directions; drain. Melt butter or margarine in a skillet. Add pepper and onion and sauté until tender; drain. Combine all ingredients in a 2-quart microwave dish. Cover and microwave on high for 2 to 3 minutes or until bubbly hot.


Servings: 8
Calories: 87.75
Protein: 2g
Carbohydrate: 14g
Fat: 3.71g
Sodium: 200mg
Fiber: 2g
Microwave Spanish Corn