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TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

Ingredients

  • 1 medium sweet red pepper, chopped
  • 1 tablespoon finely chopped seeded jalapeno pepper
  • 1 tablespoon butter
  • 1-1/2 teaspoons ground cumin
  • 1 package (16 ounces) frozen corn, thawed
  • 1/3 cup minced fresh cilantro

Nutritional Facts

3/4 cup: 138 calories, 4g fat (2g saturated fat), 8mg cholesterol, 37mg sodium, 26g carbohydrate (0g sugars, 4g fiber), 4g protein Diabetic Exchanges:1-1/2 starch, 1/2 fat

Directions

  1. In a large nonstick skillet, saute red pepper and jalapeno in butter until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; saute 2 minutes longer or until heated through. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwest Skillet Corn in Light & Tasty October/November 2002, p19


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pmh709
Reviewed Oct. 14, 2012

"Excellent tasting side dish. Easy to make. I made it without jalapenos, and we still loved it. Excellent hot AND cold."

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