Cumin-Scented Corn and Red Pepper Saute

* Exported from MasterCook II *

CUMIN-SCENTED CORN AND RED PEPPER SAUTE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Rcrockett Side Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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


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


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NOTES :

Add some color to the Thanksgiving meal with this
Southwestern-inspired saute