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      RECIPE TITLE "Cumin-Scented Corn and Red Pepper Saute" Author: Hillary

    yields8people time--difficultymoderate


    • 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


    1. In a large (12-inch) saute pan over medium heat, heat the oil and butter.
    2. 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.
    3. Add the cumin and salt and pepper to taste and cook, stirring, for 1 minute.
    4. Add the corn and cook for 3 to 4 minutes until the corn is heated through.
    5. Remove from heat, mix in the cilantro and serve.

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