Corn And Red Peppers with Cumin

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 2 red bell peppers, chopped in pieces a little larger than corn kernels
• 1 small onion, chopped in pieces a little larger than corn kernels
• 1 teaspoon ground cumin
• Salt and black pepper, to taste
• 4 cups frozen corn kernels, thawed
• 2 tablespoons chopped fresh chopped cilantro

In a large skillet over medium heat, heat oil and butter. Add the diced bell pepper and onion; cook until the bell pepper has softened and the onion is just beginning to brown, about 8 minutes. Add the cumin and salt and pepper to taste and continue to 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
Posted by R. Crockett