Southwest Skillet Corn (Light & Tasty)
"This colorful stir-fried side complements any Mexican menu nicely," says Marilyn Smudzinski of Peru, Illinois.
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
DIRECTIONS
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: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.