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Cumin-Scented Corn And Red Pepper Saute




Source of Recipe


R. Crockett


List of Ingredients




1 tablespoon vegetable oil
1 tablespoon unsalted butter
2 red bell peppers -- diced in pieces
(slightly larger than a corn kernel)
1 small onion -- diced in pieces
(slightly larger than a corn kernel)
1 teaspoon ground cumin
Salt and black pepper -- to taste
4 cups frozen corn kernels -- thawed
2 tablespoons chopped fresh cilantro


Recipe



In a large (12-inch) saute pan over medium heat, heat the oil and butter. Add the diced bell pepper and onion and cook until the bell pepper has softened and the onion is beginning to brown lightly, about 8 minutes. Add the cumin and salt and pepper to taste and cook, stirring, for 1 minute.

Add the corn and cook for 3 to 4 minutes until the corn is heated through. Remove from heat, mix in the cilantro and serve.

Per serving: 106 calories, 3 gm protein, 19 gm carbohydrates, 3 gm fat, 4 mg cholesterol, 1 gm saturated fat, 139 mg sodium