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From Foothills Market
<p>This makes a good, simple side dish for grilled meats. It stirs up in 20 minutes or less. For extra flavor, substitute Anaheim chile peppers for the bell pepper.</p>Source: a low-calorie cookbook (sorry I don't have the name) (Entered by Jeff Marlow)
Serves: 4 servings
4 ears fresh corn (or 2 cups whole-kernel corn)
1 Tbsp butter
1/2 cup finely-chopped onion
1/2 cup chopped bell pepper
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp ground black pepper
Step by Step Instructions
- If using fresh corn, prepare it by removing the husks and silks. Cut kernels from the ears of corn; set aside.
- Melt butter over medium heat. Add onion and bell pepper; cook, stirring constantly, 3-4 minutes or until crisp-tender. Stir in cumin, salt, and pepper; cook 1 minute. Stir in corn; cook 5 minutes or until corn is crisp-tender, stirring frequently.
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