Tangy Corn Recipe
- 1 can (15 to 16 ounces) whole kernel corn, drained
- 1 can (15 ounces) cream-style corn
- 3 tablespoons bottled barbecue sauce
- 1. Combine all ingredients in a saucepan; cook over medium heat for 5 minutes or until heated through. Yield: 4-6 servings.
1 cup: 108 calories, 1g fat (0 saturated fat), 0 cholesterol, 458mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 3g protein.
Reviews for Tangy Corn
"This was so good and so easy. I used frozen corn for the whole kernel. Make sure you used BBQ sauce that you like a lot."