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Cumin-Scented Corn and Red Pepper Saute Recipe

Serves 8


  • 1 tbsp vegetable oil
  • 1 tbsp unsalted butter
  • 2 red bell peppers, diced into pieces slightly larger than a corn kernel
  • 1 small onion, diced into pieces slightly larger than a corn kernel
  • 1 tsp ground cumin
  • Salt and black pepper, to taste
  • 4 cups frozen corn kernels, thawed
  • 2 tbsp 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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Main Ingredient:Vegetable / Corn
Preparation Method:Fry

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