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    You are in: Home / Recipes / Sour Cream and Lemon Pepper Corn Recipe
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    Sour Cream and Lemon Pepper Corn

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Chef Jeff Garland's Note:

    My quick simple way of dressing up canned corn to make it a little more tasty.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Drain corn.
    2. 2
      Place all ingredients into pan and cook until hot and bubbly.
    3. 3
      Let rest for a short time before serving to allow it to thicken so it is not runny.

    Browse Our Top Corn Recipes

    Ratings & Reviews:

    • on October 02, 2008

      55

      What a great way to liven up corn. Don't get me wrong. I enjoy plain corn, but what a great way to take it further than just butter. The lemon pepper was just the right touch. Thnx for posting, Jeff. Made for Fall 2008 PAC.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 28, 2008

      55

      Nice to see another chef who uses lemon pepper! This recipe is definitely a nice way of preparing corn, & since I often like corn AND peas together, next time I make this I'll try that combo! Still, your recipe, as is, makes a very tasty side dish! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sour Cream and Lemon Pepper Corn

    Serving Size: 1 (161 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 200.2
     
    Calories from Fat 102
    51%
    Total Fat 11.4 g
    17%
    Saturated Fat 6.5 g
    32%
    Cholesterol 23.1 mg
    7%
    Sodium 307.1 mg
    12%
    Total Carbohydrate 24.5 g
    8%
    Dietary Fiber 2.4 g
    9%
    Sugars 4.4 g
    17%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    lemon pepper

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